You can substitute lemon zest for orange or lime.
Also you could take out the zest, leaving the juice (as the juice when added with the baking powder gives a chemical reaction giving lift and lightness to the cake) add chocolate chips, cherries or desiccated coconut, to name a few.
You could drizzle the finished cake with a little water icing or add a strip of peel (before baking) or smother with milk chocolate ganache (Can you tell I'm still dieting !!!!)
200g Caster Sugar
200g Salted Butter (softened)
250g Self Raising Flour
3 Eggs
1 tsp Baking Powder
Zest and juice of a small lemon
2 Tbsps of milk
Preheat oven 165˚c
Mix all of the above ingredients together in either a free standing mixer or a food processor until light and fluffy.
Spoon into a greased and lined 7 inch round or 6 inch square loose bottomed tin.
Bake in the preheated oven for 55-65 minutes until well risen and a cocktail stick when inserted into the centre comes out clean. Keep an eye on it after about 35 minutes, if it starts to colour to quickly cover lightly with foil or parchment.
Turn out and cool on a wire rack and until cold.
200g Salted Butter (softened)
250g Self Raising Flour
3 Eggs
1 tsp Baking Powder
Zest and juice of a small lemon
2 Tbsps of milk
Preheat oven 165˚c
Mix all of the above ingredients together in either a free standing mixer or a food processor until light and fluffy.
Spoon into a greased and lined 7 inch round or 6 inch square loose bottomed tin.
Bake in the preheated oven for 55-65 minutes until well risen and a cocktail stick when inserted into the centre comes out clean. Keep an eye on it after about 35 minutes, if it starts to colour to quickly cover lightly with foil or parchment.
Turn out and cool on a wire rack and until cold.
