Ingredients
- 110 g Butter, softened (plus extra for greasing)
- 110 g Self-raising flour
- 110 g Caster sugar
- 2 piece Eggs (lightly beaten)
- 1 piece lemon zest (zest only)
- 100 g Icing sugar
- 0.5 piece lemon juice (juice only)
Instructions
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Grease a microwave-safe bowl (20x14cm) with butter.
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In a bowl, rub softened butter into self-raising flour and caster sugar until the mixture resembles coarse breadcrumbs.
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Add eggs and lemon zest to the mixture. Beat with a fork until you have a smooth batter.
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Pour the cake mixture into the greased bowl and cover with cling film.
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Microwave on high power for 4 minutes, or until cooked through. Test with a skewer; it should come out clean.
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Set the cake aside to cool on a wire rack.
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For the lemon icing, mix icing sugar with lemon juice until smooth.
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While the cake is still warm, prick the top all over with a skewer and spoon the lemon icing over the top.
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Leave to cool completely before serving.
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