Prep time – 15 minutes
Cook time – 20 minutes

Ingredients

Cake

• 120g Butter, softened
• 1 cup Standard Grade Flour (150g)
• 3 tsp Baking Powder
• ⅔ cup White Sugar (150g)
• 2 large eggs
• ¼ cup Fresh Original Milk (60ml)
• grated rind and juice of 1 lemon

Topping

• juice of 1 lemon
• ½ cup White Sugar (113g)
• 3-4 Tbsp boiling water (to dissolve sugar)

Method

1. Preheat oven to 180˚C bake. Grease and line an 18cm square baking tin.
2. Place all cake ingredients together in a food processor, in the order listed above, and process for 15 seconds.
3. Pour mixture into prepared tin and bake for 20-25 minutes, until a skewer inserted into the centre comes out clean.
4. For topping - mix the lemon juice, Chelsea White Sugar and boiling water together to form a runny syrup. Spoon topping onto cake while hot. Leave to cool in tin.