• Cooking Time: 30
  • Servings:
  • Preparation Time:


When my husband and I were first married I use to make this cake a lot. It was from one of my first cookbooks I purchased in England where we were married. The cookbook is now falling apart, but the recipes are still intact. This was one of his favorite cakes to have with tea.


  • 1 cup butter
  • 1 cup sugar
  • 5 eggs
  • 2 cups flour
  • grated rind of one lemon
  • juice of 1/2 lemon
  • 3 strips of candied citron peel


  • Preheat the oven to 180°C/350°F.
  • Cream the butter and sugar together until pale and fluffy Beat in the eggs, one at a time, then sift in the flour.
  • Fold in with the lemon rind and juice.
  • Spoon the batter into a greased and floured 6 inch round deep cake pan (9x5-inch loaf pan is fine).
  • Sprinkle a little extra sugar over the top and bake for 30 minutes or until a skewer inserted into the center of the cake comes out clean.
  • Place the citron peel on top and continue baking for 45 to 50 minutes or until a toothpick inserted into center of cake comes out clean.
  • Allow to cool before serving.

Categories: Cake  European 
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