# What You’ll Need:
→ Cake
01 - 7 oz unsalted butter, softened
02 - 7 oz caster sugar
03 - 3 large eggs, room temperature
04 - 1 tablespoon finely grated lemon zest from 2 lemons
05 - 7 oz self-raising flour
06 - 1/2 teaspoon baking powder
07 - 1/4 teaspoon salt
08 - 3 tablespoons whole milk
09 - 2 tablespoons freshly squeezed lemon juice
→ Lemon Drizzle
10 - 2.8 oz icing sugar
11 - 3 tablespoons freshly squeezed lemon juice
# How To Make It:
01 - Preheat the oven to 350°F. Grease a 2 lb loaf tin and line it with baking parchment.
02 - In a large mixing bowl, cream together the softened butter and caster sugar until pale and fluffy, approximately 3 to 4 minutes.
03 - Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest until fully combined.
04 - Sift in the self-raising flour, baking powder, and salt. Fold gently until just combined, being careful not to overmix.
05 - Mix in the milk and lemon juice until the batter is smooth and uniform.
06 - Pour the batter into the prepared loaf tin and smooth the top with a spatula.
07 - Bake for 45 to 50 minutes, or until a skewer inserted into the center comes out clean.
08 - While the cake is baking, mix the icing sugar and lemon juice together to achieve a pourable consistency.
09 - Remove the baked loaf from the oven and let cool in the tin for 10 minutes. While still warm, poke holes all over the top using a skewer and slowly drizzle the lemon glaze over the cake.
10 - Allow the cake to cool completely in the tin before turning out and slicing.
