• 115g - Soft Unsalted Butter
  • 170g - Caster Sugar
  • 170g - Self Raising Flour
  • 2 Large Eggs
  • 4 tbsp - Full Fat Milk
  • 1 - Lemon (Zest & Juice)
  • 115g - Icing Sugar


  • STEP 1
    Pre-heat your oven to 175 fan assist (GM 5, 345f) and grease a 2lb loaf tin or line with grease proof paper
  • STEP 2
    Cream the Butter & Sugar together in a bowl.
  • STEP 3
    Once creamed, add 1 Egg at a time, along with 1 tablespoon of flour to prevent curdling.
  • STEP 4
    Add the zest of 1 lemon to the mix, along with the rest of the flour and the milk.
  • STEP 5
    Bake in the oven for 50 minutes.
  • STEP 6
    5-10 minutes before your cake is ready - place the juice of your lemon along with the icing sugar in a pan on a medium heat hob and stir until the mixture thickens slightly.
  • STEP 7
    When the cake is removed from the oven, poke small holes all over with a skewer or small knife.
  • STEP 8
    Drizzle the pan mixture all over the cake evenly - this may look like too much, however the cake will absorb it.

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