This is the perfect picnic treat delicious lemon sponge topped with an intensely citrussy icing. All you need is a blanket and flask of tea.
Ingredients
- 8 oz (225 g) butter
- 11 oz (300 g) caster or granulated sugar
- 2 eggs
- 9 oz (250 g) crème fraîche
- 1 finely grated lemon juice and zest
- 8 oz (225 g) plain flour
- 2 tsp baking powder
For the Icing
- 8 oz (225 g) icing sugar
- ½ lemon juice
How to Make It
- Preheat the oven to 180°C (350°F), Gas mark 4. Line the base and sides of the tin with baking parchment.
- Melt the butter on a low heat, then pour into a mixing bowl. Add in the sugar and whisk to combine, then mix in the eggs, crème fraîche, lemon juice and zest.
- Sift in the flour and baking powder and fold in to mix, then tip into the prepared tin. Place in the oven and bake for 25–30 minutes or until a skewer inserted into the centre comes out clean. Allow to cool completely before icing.
- To make the icing, sift the icing sugar into a bowl and add the lemon juice gradually you may not need it all. If it’s still too stiff when you’ve added it all, then add a tiny bit of water to bring it to a spreadable consistency.
- Spread the icing over the top of the cooled cake, allow to set (about 20 minutes), then cut into slices to serve.