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Export 7 ingredients for grocery delivery
Step 1
Preheat the oven to 170ºC fan (180ºC conventional) and line a 2lb loaf tin with baking paper.
Step 2
In a large bowl use an electric whisk to beat the butter until light and fluffy. Add in the caster sugar and whisk again until pale in colour.
Step 3
Add in the eggs one at a time, whisking after each one. Stir in the milk and sift in the flour and add the lemon zest. See notes* Scoop the batter into the lined tin and bake in the preheated oven for about 35 minutes, until the cake is golden and springs back when lightly touched and a toothpick comes out with a few moist crumbs.
Step 4
Remove the cake from the oven and make the lemon syrup. Whisk the lemon juice and the sugar in a small bowl and pour over the warm cake to soak in. Leave in the tin to finish cooling completely.
Step 5
Once the cake is cooled completely remove from the tin and place on a cooling rack. Make the lemon glaze by whisking the icing sugar and the lemon juice. Use a spoon to drizzle the glaze over the cake and sprinkle with some lemon zest.
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