This is the first cake I ever baked. I was petrified at the prospect of trying to bake a cake, and while my first attempt isn’t going to win any patisserie awards, it wasn’t too bad at all! If you can follow the below, you can call yourself a baker (in my eyes!)
- 175g butter/margarine
- 175g castor sugar
- Three eggs
- 225g self raising flower
- One lemon
- Tablespoon baking flower
- Icing sugar
- Cake tin
- Greaseproof paper for cakes
This cake will cost you next to nothing! If you’re buying all the ingredients from scratch you’ll perhaps spend £8.
- Pre-heat the oven to 160/170c
- If you have an electric whisker, then use it to whisk your margarine and sugar together. If you haven’t got one, use a manual whisker. Crack on until it’s creamy.
- Add eggs one at a time and mix in. Add one spoonful of your measured out flower after each egg as this will stop it splitting. Add the rest of the flower and crack on with mixing.
- One all all the mixing is done, whack it in a lined cake tin. To line the tin, grease the cake tin an line with grease proof paper
- After one and a half hours remove the cake from the oven and leave to stand for a few minutes, before removing from the tin and placing on a cooling plate
- Get a small dish and squeeze the juice of one or two lemons to 50g icing sugar sand mix into a lemony mixture
- Get a small chopstick type stick and poke holes through the sponge (not right to the bottom)
- Spoon on the drizzle so it falls down the holes and covers the top of the cake
- PUT THE KETTLE ON – YOU’RE DONE BAKING!