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Preparation Time: 15 minutes
Cooking time: 1½ hours
Serves: 6
If served as six portions, provides 515 cals, 31g fat (of which 7g saturates), 45g sugar and 1g salt per portion.
Ingredients
- 170g (6oz) self-raising flour
- 1 tsp baking powder
- 170g (6oz) margarine or soft butter
- 170g (6oz) caster sugar
- 3 medium eggs
- Zest of 1 lemon
- 1 tbsp lemon juice
- 100g (3½oz) icing sugar
Method
1. Sprinkle a little water into the bottom of the cooker pot then line with two disposable cake liners.
2. Put the flour, baking powder, margarine or soft butter, caster sugar and the eggs into a mixing bowl and beat well with a hand-held electric mixer until smooth. Mix in the lemon zest.
3. Put the mixture into the liner, level the top and turn the cooker to high. As you put the lid on, put 2 large, thick sheets of kitchen paper under the lid, trapping the paper (this will absorb excess moisture).
4. Cook on high for around 1½ hours. Test the cake is baked after 1 hour 20 minutes using a skewer. Once the cake is cool, carefully remove it from the liner.
5. Mix the lemon juice and icing sugar (add in a little water if it's too stiff) then drizzle over the cake.
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