# What You'll Need:
→ For the Cake
01 - 7 oz unsalted butter, softened
02 - 7 oz caster sugar
03 - 3 large eggs, room temperature
04 - 1 tbsp finely grated lemon zest from 2 lemons
05 - 7 oz self-raising flour
06 - 1/2 tsp baking powder
07 - 1/4 tsp salt
08 - 3 tbsp whole milk
09 - 2 tbsp freshly squeezed lemon juice
→ For the Lemon Drizzle
10 - 2.8 oz icing sugar
11 - 3 tbsp freshly squeezed lemon juice
# Method:
01 - Preheat the oven to 350°F. Grease and line a 2 lb loaf tin with baking parchment.
02 - In a large mixing bowl, cream together the softened butter and caster sugar until pale and fluffy.
03 - Beat in the eggs, one at a time, mixing well after each addition. Stir in the lemon zest.
04 - Sift in the self-raising flour, baking powder, and salt. Fold gently until just combined.
05 - Mix in the milk and lemon juice until the batter is smooth and well incorporated.
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 icing sugar and lemon juice together to a pourable consistency.
09 - Remove the baked loaf from the oven and leave to 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 to cool completely in the tin before turning out and slicing.
