Ingredients:

  • 175g (1 1/2 cups) self-raising flour
  • 175g (3/4 cup) unsalted butter, softened
  • 175g (3/4 cup + 2 tbsp) caster sugar
  • 3 large eggs
  • Zest of 2 lemons
  • 2 tbsp milk
  • 85g (1/3 cup + 1 tbsp) caster sugar
  • Juice of 2 lemons

Instructions:

  1. Preheat oven to 180°C (350°F). Grease and line the loaf tin with parchment paper.
  2. Cream together the softened butter and caster sugar until light and fluffy.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  4. Stir in the lemon zest.
  5. Gradually fold in the self-raising flour, alternating with the milk, starting and ending with the flour. Be careful not to overmix.
  6. Pour the batter into the prepared loaf tin and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
  7. While the cake is baking, mix together the caster sugar and lemon juice for the drizzle.
  8. Once the cake is out of the oven, use a skewer or toothpick to poke holes all over the top. Pour the lemon drizzle evenly over the hot cake.
  9. Let the cake cool completely in the tin before removing it and slicing.