• 200 g / 8 oz Neill's Self Raising Flour
  • 3 lemons
  • 150 g / 6 oz butter
  • 2 large eggs (lightly beaten)
  • 150 g / 6 oz caster sugar
  • 25 g / 1 oz icing sugar
  • a few drops of vanilla essence

To Serve

  • icing sugar & lemon peel


A great cake to make, packed with the flavour of roasted lemons and a quick sponge to mix.

  1. Grate the rind of the lemons, then bake the whole lemons in the oven at 200°C/390°F/Gas Mark 6 for approximately 15 – 20 minutes until soft, then remove and squeeze the juice from the lemons to intensify their sweetness & flavour. Heat the lemon juice with 25 g / 1 oz of the sugar in the recipe until bubbling then cool.
  2. To make the cake, melt the butter until soft but not runny, add half of the baked lemon juice mix and the sugar and mix well. Add the lightly beaten eggs and sieved flour alternately, add vanilla essence, mix well, then transfer the mixture to a lined 1 lb loaf tin and bake in the oven at approximately 180°C/350°F/Gas Mark 4 for approximately 25 minutes until firm and golden. Remove from the oven, pierce the cake with skewer, pour over the remainder of the baked lemon mix, and leave to cool.
  3. Dust with icing sugar and lemon peel.