This is a lovely simple recipe that works every time and is ideal for kids to help make. It’s super handy and will keep in an airtight container for 3-4 days, or will freeze (without icing) for up to 1 month.
|225g butter, softened|
|225g caster sugar|
|finely grated zest 1 lemon|
|225g self-raising flour|
|Juice of 1 ½ lemons|
|115g icing sugar, sifted|
|3-4 tbsp fresh lemon juice|
|freshly grated lemon zest, to garnish|
Heat oven to 180°C/160° fan. Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing each one in before you add the next. Sift in flour, then add the zest and mix until well combined. Line a 2lb loaf tin with greaseproof paper, then spoon in the mixture and level the top with a spoon.
Bake for 50-60 minutes or until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the lemon juice and sugar for the drizzle topping. Prick the warm cake all over with a skewer or fork, then pour over the drizzle and let the juice sink in.
You don’t have to ice the cake, it’s delicious served up at this stage. But for that extra touch for Easter. Sieve the sugar into a mixing bowl and add the lemon juice in one tablespoon at a time. Mix well until it forms a thick, smooth glaze. Add more lemon juice if needed, or if the mix is too loose, add more sugar to thicken it back up.
Drizzle the icing over the top of the cake, allowing it to drip down the sides, and finish with a sprinkle of fresh lemon zest over the top if you like.