Ingredients
For the cake
- 225g unsalted butter – softened
- 350g caster sugar
- 350g plain flour
- 20g baking powder
- 140ml whole milk
- 4 eggs – beaten
- Grated zest of 2 lemons
For the syrup
- Juice of 2 lemons
- 120g icing sugar – sifted
For the topping
- 120g icing sugar – sifted
Method
- Pre-heat the oven to 180°c/350°f/gas mark 4.
- Grease and base-line the cake tin with baking parchment.
- Cream the butter and sugar together until pale and fluffy.
- Sift in the flour, baking powder and a pinch of salt.
- Stir in the zest and milk.
- Mix in the eggs one at a time, ensuring each is well combined before adding the next.
- Place the mixture into the tin and bake for 50-55 minutes until firm to the touch.
- Leave to cool in the tin for about an hour.
- In the meantime, mix the lemon juice and icing sugar together to make the syrup.
- Prick the top of the cake all over with a skewer and pour the syrup evenly over the top so that it sinks into the cake.
- Leave to cool completely and then remove from the tin.
- Mix the remaining icing sugar with a little water to make a runny icing and drizzle over the cake.
