You will need

• 200g self-raising flour
• 200g caster sugar
• 50g California Raisins
• 4 medium eggs
• 150ml sour cream
• 1 tbsp lemon juice
• Zest of 1 lemon
• 150ml sunflower oil

• 4 tbsp icing sugar
• 3 tbsp lemon juice

Method

• Take 2 bowls.
• In 1 bowl - whisk the eggs, then beat in the sunflower oil, sour cream, lemon juice and lemon zest.
• In the other bowl sieve in flour, mix in raisins and caster sugar.
• Add the egg mixture to the flour combine gradually, keep turning and mixing until even.
• Bake at 180°C/350°F/Gas 4 in a 20cm tin, until golden brown.
• Make the lemon goo by heating the icing sugar and lemon juice in a saucepan until simmering.
• When cake is still hot, prick it and pour goo over while still in the tin.
• When cool, turn out the cake. Serve with a dollop of cream, dollop of lemon curd and sprinkle with raisins.