Step 1

Pre-heat your oven to 180°C/160°C fan.

Step 2

Line a 2lb loaf tin with greaseproof paper or cake release.

Step 3

Finely grate the zest of 2 lemons.

Step 4

Cream together your butter (200g) and caster sugar (200g) until light and fluffy.

Step 5

In a separate bowl, lightly beat together the eggs (3 medium), milk (50ml) and lemon juice (½ tsp).

Step 6

Gradually add the egg mixture to the butter and sugar. Beat in each addition thoroughly before adding more. You may find that the mixture starts to look a little split. If this happens add 1-2 tbsp of your flour and this should give it a smooter texture (remember to reduce the flour you add later by the amount you added here).

Step 7

Add the dry ingredients (220g self-raising flour, ¼ tsp bicarbonate of soda, ⅛ tsp salt) and the grated lemon zest to the other ingredients and fold together until combined.

Step 8

Pour the mixture into your prepared tin and bake for 50-60 minutes until a skewer inserted into the centre comes out clean.

Step 9

Mix together the caster sugar (60g) and lemon juice (2 tbsp).

Step 10

Once you've removed the cake from the oven, while it's still hot in its tin, use a skewer to poke lots of small holes all over the top of the cake (going through to the bottom). Pour or brush over the lemon and sugar mixture so the top of the cake is evenly coated.

Step 11

Leave the cake to cook in the tin for a few minutes before removing it and placing it on a wire rack to cool completely.

Step 12

Mix together the icing sugar (40g) with ½ tsp of lemon juice or water. Gradually add more lemon juice (or water) until when you lift up your spoon it drips off slowly. If you accidentally add too much liquid then simply add a little more sugar until you have your desired consistency.

Step 13

Once your cake has cooled completed, drizzle the icing across the top of the cake - I allow it to run slowly off a spoon, but you could also use a fork or a piping bag.