Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 cups (190g) self-raising flour
  • 1 tbsp (6g) lemon zest, finely grated
  • 2 tbsp (30ml) whole milk
  • 1/4 cup (50g) granulated sugar
  • 2 tbsp (30ml) fresh lemon juice

Instructions:

  1. Beat the softened butter and granulated sugar until the mixture looks pale and fluffy.
  2. Add eggs one at a time, beating well after each addition until the batter is smooth and velvety.
  3. Sift in the self-raising flour and stir in the lemon zest. Gently fold in the milk until the batter is cohesive.
  4. Spoon the mixture into a lined 2 lb (900g) loaf tin and level the top with a spatula.
  5. Bake at 350°F (175°C) for 40-45 minutes until the edges pull slightly away from the pan and a skewer inserted into the center comes out clean.
  6. While the cake is still hot in the pan, use a skewer to poke holes every half-inch across the surface.
  7. Mix the drizzle ingredients (50g sugar and 30ml lemon juice) and pour evenly over the hot cake.
  8. Let the cake sit for at least 30 minutes to allow the syrup to sink in and the crust to set.