This is one of my all time favourites, a cake classic, moist tangy sponge cake, sweet sugary icing....yes please. This cake also freezes very well, why not double up the ingredients, make two and freeze one for a rainy day.
Equipment and prep:
Pre-heat the oven to 180*c
2lb loaf tin
Baking paper to line the tin
Lemon squeezer
Ingredients:
For the cake
175g (6 oz) butter
175g (6 oz) self-raising flour
175g (6 oz) caster sugar
1 1/2 tsp baking powder
3 x eggs
zest of one lemon
For the lemon icing
100g (4 oz) granulated sugar
juice of 2 lemons
Method:
1. Place the butter, flour, caster sugar, baking powder, eggs and lemon zest in a bowl, beat together until smooth.
2. Place the mixture into the lined loaf tin.
3. Bake in a preheated oven for about 30 mins or until it's golden in colour and springy to touch (Use the skewer method if you want to be extra sure it's cooked through).
4. Mix the granulated sugar and lemon juice together.
5. Once baked remove from the oven and whilst the cake is still warm prick all over using a skewer, then spoon on the lemon icing making sure the cake is evenly covered.
6. Once the cake is completely cooled remove it from the tin and store in an air tight container.
If you like a very lemony flavour add another lemon to the icing and extra zest to the mix.
