225g (8oz) unsalted butter, at room temperature, in small pieces
225g (8oz) golden caster sugar (though I use normal!)
3 medium eggs
150ml (5fl oz) milk
225g (8oz) self-raising flour, sifted
1.5 tsp baking powder, sifted
finely grated zest and juice 2 lemons
110g (4oz) golden granulated sugar
Medium Bar Pan or 30x20x4cm baking tin, buttered and lined
Preheat the oven to 190C, fan 170C, gas 5. Put the butter and caster sugar in a food processor or mixer and beat together until pale and fluffy. Incorporate the eggs, one at a time, scraping down the sides of the bowl, if necessary, then add the milk and whiz the mixture to a creamy consistency.
Still beating or with the motor running, gradually add the flour and baking powder, then add the lemon zest. This is by far the easiest using the Pampered Chef Microplane zester as shown here.
Transfer the mixture to the prepared tin, smoothing the surface, and bake for 30 minutes until golden and shrinking slightly from the sides or a skewer comes out clean from the centre.
Next prick the cake with a skewer at about 2cm intervals.
As soon as the cake goes into the oven combine the lemon juice and granulated sugar in a bowl, stirring it to distribute evenly, then leave to macerate. Juicing the lemon using the Pampered Chef Citrus Press is child’s play (literally, this is one of my children using it!)
Once the cake has been pricked spoon over the top of the cake. Leave it to cool, allowing the juice to sink into the sponge. The surface should have a lovely crystalline sheen. When cold cut into squares.