Lemon Cake

150g/ 6oz butter-
(Olive from Sainsbury’s is suitable for Coeliacs, or Pure from Sainsbury’s is Dairy free and gluten free).
150g/ 6oz sugar
3-eggs medium
150g/ 6oz Dove white plain flour (Dove Flour wheat and gluten free is sold by Sainsbury’s and Tesco’s)
1tsp gluten free baking powder
1 juice and grated rind of lemon
Oven-180c / 350f or gas mark 4 baking time 45-50 minutes
1/ Beat the butter and caster sugar till smooth and creamy.
2/ Separate the egg white from the yoke in to two bowls.
3/ Whisk the egg white till they form stiff peaks.
4/ whisk the egg yokes in to the butter and sugar mixture.
5/ Fold in the egg whites to the butter mixture with a metal spoon.
6/ Sieve the flour and baking powder together in a bowl and then re sieve and fold into the butter mixture.
7/ Add the lemon juice and rind and fold till mixed.
8/ Grease an 18cm (7”) deep baking tin and pour in the mixture.
9/ cook for 45-50 minutes. To test if the cake is cooked you use a thin knife or skewer and prod through the middle and as long as it is clean and no sticky mixture attached when removed then it is cooked.
10/ Run a spatula knife around the edges of the tin to loosen the cake and tap to remove.
11/ Place on a rack and once cool cut up and place in freezer bags and freeze.

This cake is better if frozen on the day it is made. It then can be taken out of the freezer as and when required, micro waved for 1 min to thaw and is complimented with St Clements homemade ice cream. The only way to describe this experience is heaven!