Lemon Tea Cake AKA Madeira Cake

Cake Ingredients
220 g (7 2/3 oz) soft butter
180 g (6 oz) caster sugar, plus additional for sprinkling
Grated zest of 2 lemons
3 medium eggs
200 g (7 oz) self-raising flour
90 g (3 oz) plain flour
3 tbsp lemon juice

Directions
Preheat oven to 170°C (340°F). Cream butter and sugar until light and fluffy. Add lemon zest. 

Add eggs one at a time, allowing each to be incorporated before adding the next. Stir in flour and lemon

 juice and keep stirring until incorporated. Spoon into a greased and lined loaf tin 23.5 x 13.5 x 7 cm 

(9 x 5 x 2 1/2 in), sprinkle with additional caster sugar and bake for 1 hour.  Test the cake by

  inserting a skewer; if it comes out clean the cake is ready. If it doesn't, cook for a 

further 5 minutes and test gain. Allow to cool in tin before removing. Serves 6-8.