This is a cake anyone should be able to bake.You can also serve it warm as a pudding.
250g soft butter
250g castor sugar
4 x 60g eggs, cracked
250g self-raising flour, sifted
1 tbsp grated lemon zest
1 tbsp lemon juice
50g plain flour
40g soft brown sugar
40g butter, diced
1 tsp ground cinnamon
2 green apples
1. Heat the oven to 180C. Butter either a deep-sided (ie. 9cm) 20cm cake tin with a baking time of 60 minutes, or a standard 24cm cake tin, in which case the timing is 45 minutes.
2. Cream the butter and sugar for 5 minutes until smooth, scraping down the sides once or twice. Add the eggs one by one, beating well after each addition. Add the flour and lemon zest and beat well, then beat in the lemon juice. Pour the batter into the prepared cake tin.
3. To make the crumble, combine the plain flour, soft brown sugar, butter and cinnamon, and rub with your fingertips until the mixture resembles coarse sand.
4. Peel, quarter and core the apples and finely dice, then toss through the crumble and scatter over the top of the batter.
5. Bake for 45 to 60 minutes (depending on tin used) until springy on top, and an inserted skewer comes out clean. Cool for 10 minutes on a wire rack, then gently remove from tin and serve warm or cool.