Preheat your oven to 160ºC/140ºC fan.Line your baking tins (I use 2 x 20cm round sandwich tins) with baking parchment or reusable baking liners.
Finely grate the zest of two lemons.
Sift the self-raising flour (225g) and baking powder (2 tsp) into a large bowl.
Add the remaining ingredients (4 medium eggs, 225g soft margarine or butter, 225g caster sugar, grated lemon zest and 2 tsp milk) and beat (with an electric mixer on a slow speed or by hand) until combined. Make sure that there are no small lumps of butter/margarine in your mixture. If there are, beat for a little longer until the mixture is smooth.
Split the mixture equally between the pre-prepared tins. Use the back of a spoon to spread the mixture evenly in the tins.
Bake for 30-35 minutes. To check if the cake is cooked insert a skewer into the centre and if it comes out clean the cake is ready.
Leave the cake to cool in the tins for about 10 minutes. Remove them from the tins and then move them to a wire rack to cool completely – Make sure the cake has cooled completely before decorating.
If it’s your first time baking this cake then make sure you read all of the information in the main post as it includes lots of additional tips, as well as the answers to some common questions.
If you have any further questions then do let me know in the comments and I’ll do my best to help.
If you would like to make this cake in a different size of round, square or rectangular tin, there is a calculator below the recipe where you can find the ingredients you need.
This cake is decorated with my lemon buttercream which can either be made with fresh lemon zest and juice, or lemon extract.
Calories: 277kcal | Carbohydrates: 32.3g | Protein: 4.1g | Fat: 14.9g | Saturated Fat: 4g | Sodium: 262.8mg | Sugar: 19.2g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.