1. Pre-heat the oven to 170C/ 325F/ Gas Mark 3.
  2. Mix the butter and the 50g of sugar into the plain flour with your fingertips, or in a food processor.
  3. Press this mixture into a lightly greased 20cm cake tin and bake for 20 minutes until golden brown.
  4. Whisk together the eggs, lemon zest, lemon juice, caster sugar, self raising flour and salt.
  5. Pour this mixture over the cooked base in the cake tin and return to the oven for 20 minutes until the lemon topping is set but slightly wobbly.
  6. Allow the cake to cool on a wire rack and dust with icing sugar.
  7. Cut into bars or squares for tray bakes or into wedges for a lemon infused dessert, served with ice cream and raspberry sauce.


150g (5oz) Mortons Plain Flour
100g (4oz) butter
50g (2oz) caster sugar
2 eggs
1 lemon zest & juice
2tbsp Mortons Self-Raising Flour
175g (6oz) caster sugar
A pinch of salt.