# 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 Steps:
01 - Preheat oven to 350°F. Grease and line a 2 lb loaf tin with baking parchment.
02 - In a large mixing bowl, cream together softened butter and caster sugar until pale and fluffy.
03 - Beat in eggs one at a time, mixing well after each addition. Stir in lemon zest.
04 - Sift in self-raising flour, baking powder, and salt. Fold gently until just combined.
05 - Mix in milk and lemon juice until batter is smooth.
06 - Pour batter into 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 cake bakes, mix icing sugar and lemon juice to a pourable consistency.
09 - Remove baked loaf from oven and cool in tin for 10 minutes. While still warm, poke holes across the top using a skewer and slowly drizzle lemon glaze over cake.
10 - Allow cake to cool completely in tin before turning out and slicing.
