- Preparation time:
- 15 mins
- Cooking time:
- 40 mins
These are great for a refreshing after dinner pudding!
Makes a sheet cake, cut to size.
Pre-heat the oven to 170C/ 325F/ Gas Mark 3. Mix the butter and the 50g of sugar into the plain flour with your fingertips, or in a food processor
Press this mixture into a lightly greased 20cm cake tin and bake for 20 minutes until golden brown
Whisk together the eggs, lemon zest, lemon juice, caster sugar, self raising flour and salt
Pour this mixture over the cooked base in the cake tin and return to the oven for 20 minutes until the lemon topping is set but slightly wobbly
Allow the cake to cool on a wire rack and dust with icing sugar
Cut into bars or squares for tray bakes or into wedges for a lemon infused dessert, served with ice cream and raspberry sauce
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