
This loaf looked mouth watering so I had to give it a go. I have a huge bowl of lemons and just the most fabulous lemon zester that is always motivation enough to get cooking!!!!! I was also given some utterly gorgeous free range bantam eggs, which I think helped to make it even more delicious!


For the loaf:
115g butter
150g caster sugar
2 tsp lemon zest, finely grated
2 eggs
180g flour
1 tsp baking powder
125mls milk
For the topping:
70g caster sugar
2 tbsp lemon juice
Set oven to 180C. Lightly grease a medium size loaf tin and line the bottom with baking paper.
Cream butter and sugar until light and fluffy then beat in lemon zest. Add eggs, one at a time, then fold sifted dry ingredients and mix in alternately with the milk. (I just banged it all into the food processor, I am a heathen!!!!)
Pour mixture into prepared tin and smooth top. Bake for 40 mins. The cake will be a beautiful golden brown with a long crack running along the top and should be just pulling away from the sides of the tin. Remove from the oven and place on a cooling rack, still in the tin.
For the topping, combine the sugar and juice in a bowl and spoon over the baked loaf while still hot. Finish cooling the loaf in the tin then turn out carefully. Store in an airtight container