225 g butter (unsalted)
225 g unrefined golden caster sugar
225 g self-raising white flour
1 lemon zest (finely grated)
1.5 lemon juice (topping)
85 g unrefined golden caster sugar (topping)
1. Preheat the oven to 180°C (160°C fan/gas mark 4). Grease and line an 8cm x 21cm loaf tin.
2. Beat together the butter and caster sugar until it looks pale and creamy, and add the eggs, slowly beating them into the mixture. Sift in the flour, then add the lemon zest and mix until well combined. Spoon the mixture into the loaf tin and level the top with a spoon.
3. Bake for 45–50 minutes. Stick a skewer or knife into the centre of the cake, and if it comes out clean it’s done. Leave the cake in the tin to cool.
4. For the drizzle, mix together the lemon juice and caster sugar. Prick the cake with a skewer or fork and pour over the drizzle. Leave in the tin until completely cool, then remove and serve.