Ingredients:
For the cake:
- 200g caster sugar
- 200g unsalted butter, softened
- 4 small/medium eggs
- 200g self raising flour
- 1 tsp baking power
- The zest of 3 lemons
For the drizzle icing:
- 4 tbsp lemon juice
- 200g icing sugar
- Extra lemon zest for topping (optional)
Preheat the oven to 180C/350F/Gas mark 4.
Line a loaf tin with baking paper.
Cream together the softened butter and sugar using an electric whisk (or a normal whisk) . Whisk the eggs in one at a time, continue mixing until the mixture is smooth. Add in the self raising flour and baking power, and fold the mixture until the flour is properly combined. Finally, grate the lemon zest and fold this in.
Pour the mixture into the lined loaf tin, and bake in the oven for about 50 minutes until the cake is golden, and you can insert a knife into the middle of the cake and it comes out clean. When out, leave to cool for at least 25 minutes.
To make the drizzle, stir together the lemon juice and icing sugar until the mix is smooth and well combined. Pour the icing on top of the cooled cake, letting it drizzle over the sides. Finally, top with some lemon zest if you are adding it.
Enjoy!
Boom Bakes 