A 2lb loaf tin (or two llb loaf tins) and loaf

tin liners (or greaseproof paper)

For the cake:

200g caster sugar

200g unsalted butter

4 large eggs

220g self-raising flour, sifted

1 lemon, zested and juiced

For the drizzle:

4 tbsp caster sugar

Juice of i/2 lemon (about 2 tbsp)

For the icing:

4 tbsp icing sugar

Juice of i/2 lemon (about 2 tbsp)


1. Preheat oven to 160 degrees fan.


2. Put your loaf tin liner into the tin or grease and line a tin if you don’t have a liner.

3. Beat the caster sugar, butter and most of the lemon zest together in a stand mixer or with a hand mixer for about 5 minutes until light and fluffy. Leave a small amount of zest aside for decoration later.

4. Add the eggs and sift in the flour. Mix until

smooth for 1-2 minutes. Add the lemon juice and combine.

5. Pour into the lined loaf tin and bake for 45-50 minutes until golden and a skewer comes out clean.

6. Make the drizzle by mixing the caster sugar with the lenon juice. Once the cake is cooked, poke holes in the cake with a skewer and use a pastry brush to add the drizzle. Leave to cool in the tin.

7. Mix the icing sugar together with about 1-2 tbsp lemon juice. It needs to be quite thick.

Drizzle over the cake once cooled a little and

sprinkle over the lemon zest. Slice and enjoy!