You will need:

Self-raising flour 200g
Caster sugar 200g
California Raisins 50g
Soured cream 150ml
Lemon juice 1tbsp
1 Zest of lemon
Sunflower oil 150ml

4 tbsp icing sugar
3 tbsp lemon juice


Preparation Method:

1. Take 2 bowls.

2. In 1 bowl – whisk the eggs, then beat in the sunflower oil, soured cream, lemon juice and lemon zest.

3. In the other bowl sieve in flour, mix in raisins and caster sugar.

4. Add the egg mixture to the flour combo gradually, keep turning and mixing until even

5. Bake at 180°C/350°F/Gas 4 in a 20cm tin, until golden brown.

6. Make the lemon goo by heating the icing sugar and lemon juice in a saucepan until simmering.

7. When cake is still hot, prick it and pour goo over while still in the tin.

8. When cool, turn out the cake.

9. Serve with a dollop of cream, dollop of lemon curd and sprinkle with raisins.

Nutritional facts (per serving)
Calories 529 kcals
Total Fat 26g
of which saturated fats 6g
Protein 8g
Carbohydrates 66g
Fibre 1g
Iron 1.8mg
Sodium 1.75mg