Zesty sponge cake with some crunch on top. Lovely.
175 g Sugar
75 g Butter
150 g Plain Flour
2 tsp Baking Powder
Juice and Grated Zest of 1 Lemon
100 ml Milk
Juice of 1 Lemon
Crushed Pistachio Nuts
Melt the butter in a saucepan. Whisk the eggs and sugar until nice and fluffy. Mix the dry ingredients, then fold them into the eggs. Add the butter, milk, lemon juice and zest and stir until smooth. Pour into a greased tin and bake for 40 minutes at 180 degrees.
Once cooled, mix lemon juice and icing sugar to make a slightly runny icing. Pour over the cake and before it has set completely, scatter the crushed pistachios on top. Enjoy!