This Lemon Butter Cake is, quite simply, one of the easiest cakes I make. It’s tangy and moist and so straightforward to prepare. You don’t need a special stand mixer or hand mixer. You can mix this in your bowl with a wooden spoon or spatula.

It pretty much is a Lemon Drizzle Cake and requires you to do very little work.  You melt butter and mix it with sugar, eggs and flour. Then, when it’s cooked, you top the Lemon Butter Cake with lemon juice and sugar.

Now, I have modified the recipe slightly since I first published this, and have increased the quantities to make for a larger cake. So, if you’re coming back to this recipe having made it in the past and you think the quantities look different, well, they are. If you want to stick with the previous ingredient list, then it’s 4oz/110g of sugar/flour/butter and 2 eggs.

I bake this in a 2lb loaf tin, lined with baking parchment. It should bake in around 45 minutes, but as with any other bake, you know your oven, so keep an eye on it, in case it cooks faster for you.

The recipe calls for self-raising flour. If all you have is plain flour/all-purpose flour, then add 1.5 tsp baking powder and a pinch of salt and that will work just as well.

The cake recipe is also very adaptable and I’ve made this with grapefruit and with lime, so feel free to experiment with the citrus of your choice. If using limes, just remember that you will need to use a couple to have sufficient zest and juice.