- Serves: makes one 18cm round cake
- Cook Time: 25 minutes
- Prep Time: 20 minutes
- Effort: easy
- 100 g butter
- 150 g caster sugar
- 1 lemons, grated rind
- 2 eggs, beaten
- 150 g plain flour
- 25 g cornflour
- 1 tsp baking powder
- 1 tbsp milk
- 1 pieces mixed candied peel, cut into strips
Preheat the oven to 170C/gas 3. Grease and line an 18cm round cake tin with greaseproof paper.
Cream the butter, sugar and lemon rind until light and fluffy. Gradually beat in the eggs, a spoon at a time. Sieve the flour, cornflour and baking powder together and fold into the cake mixture.
Stir in the milk and turn the cake mixture into your prepared tin. Bake in the oven for about 25 minutes, until it's golden and firm to the touch. Half-way through cooking, arrange the strips of candied peel over the top.
Cool the cake in its tin for about 10 minutes before turning out and cooling completely on a wire rack.
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