Ingredients:

  • 175g self-raising flour, sifted
  • 175g unsalted butter, softened
  • 175g caster sugar
  • 3 large eggs
  • Zest of 2 lemons
  • 2 tbsp milk
  • 85g granulated sugar
  • Juice of 2 lemons

Instructions:

  1. Cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then gently fold in sifted flour and lemon zest, followed by the milk.
  2. Pour batter into prepared loaf tin and bake in a preheated oven (180°C/350°F/Gas Mark 4) for 30-35 minutes, or until a skewer inserted into the center comes out clean.
  3. While the cake is baking, combine granulated sugar and lemon juice in a saucepan. Heat gently until the sugar dissolves. Do not boil.
  4. Once the cake is out of the oven, poke holes all over the top with a skewer. Slowly pour the lemon drizzle over the hot cake, allowing it to soak in. Let the cake cool completely in the tin before removing and slicing.