- 240 g unsalted butter - softened
- 200 g caster sugar
- 1 lemon – grated zest and juice
- 3 large eggs
- 210 g self-raising flour
- 90 g plain flour
- 1 lemon – juice only
- 150 g icing sugar
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Preheat the oven to 180°C/350°F/gas mark 4.
Cream the unsalted butter and caster sugar then add the lemon zest.
Mix in the eggs one at a time, adding a tablespoon of self-raising flour between each egg to prevent the mixture from curdling.
Mix in the rest of the self-raising flour and plain flour and then the lemon juice.
Pour the mixture into a lined and greased deep 20cm round baking tin and sprinkle with caster sugar.
Bake for 1 hour or until a cake skewer comes out clean.
Leave to cool completely before removing from the loaf tin.
Stir the lemon juice into the icing sugar until you the icing is thick and gloopy and drizzle over the top of the cake.
Leave the icing to set.