Ingredients
- 5 oz soft butter
- 5 oz caster sugar
- 3 large free-range eggs
- 8 oz self-rising flour
- grated zest of a lemon
- 2 tbsp or so of milk to mix
- 1/2 inch thick strips of candied or citron peel (see note)
- caster sugar to decorate
Directions
Line a 7-inch loose-bottomed cake tin with greaseproof paper and preheat the oven to 325ºF.
Cream the butter and sugar together until light and fluffy.
Beat in each egg, individually, then fold in the flour, lemon zest and milk.
Spoon the mixture into the prepared tin and carefully lay the citron peel on top; don’t push the peel down or it will sink as the cake rises.
Bake on the middle shelf of the preheated oven for 1 1/4 hours, or until the cake feels firm in the middle.
Remove from the oven and dust with caster sugar while still warm.
Note: If citron peel is hard to find, simply simmer strips of lemon peel in a sugar solution (1 tablespoon caster sugar to 3 tablespoons water) until translucent.
Recipe courtesy of Vintage Tea Party by Carolyn Caldicott/Frances Lincoln Limited Publishers, 2012
