iphone pics are decent enough, right?
so, cake recipes aren't my forte, but that's mostly cos i gave up on weighing ingredients ages ago. and yknow? my cakes always turn out moist and delicious, so it's all good.
these are dairy free, cos i used soy milk and soy butter. just fyi.
sieve self raising flour and sugar into a bowl, then add an egg and some butter (i use about 1/5 of a tub of butter...) and stir in. add a few teaspoons of lemon juice (as lemony as you'd like!) and keep adding milk to the bowl as you whisk until you have batter - you want it thin, but not too thin. if the batter is too thick it won't be moist!
cook at a low-ish heat (our oven was on about 150 and it's a fan oven) for about 20-25 mins - i cooked these in a rectangular tin, which isn't as deep as a cake tin but deeper than an oven tray, and it wasn't brown on the top but was cooked all the way through. perfect.
if you don't know, cakes are done when you can stick a knife in the centre and there's no batter on it when you take it back out.
i let them cool for a little while (while i ran to the shop for icing sugar), then mixed up some icing sugar and water to a thick consistency and poured it over the top; let it set a little; then made some more (a little thinner) and added yellow food colouring, drizzling that over the top too.