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Easy to make, this is a zesty, lemony afternoon treat for the big day itself or maybe as a Boxing Day treat for the family.


Ease of preparation: medium

Number of servings: 4


Soft unsalted butter: 250 g
Sugar: 200 g
Eggs, lightly beaten: 4
Grated zest of 1 whole lemon: 1
Vanilla essence: 1 tsp
Flour: 375 g
Cornflour: 90 g
Baking powder: 3 tsp
Milk: 125 ml

Method of preparation

1. Preheat the oven to 180°C (350°F, gas 4). Butter a 675 g (1.5 lb) loaf tin
2. Beat together the butter and sugar until creamy and then gradually beat in the eggs, followed by the lemon zest and vanilla essence
3. Sift together the flour and cornflour with the baking powder and a pinch of salt. Gradually add this to the butter/sugar/egg mixture. When it becomes too thick, add the milk
4. Spoon this into the prepared cake tin and bake in the centre of the oven for about 60-70 minutes
5. Leave the cake in the tin for 10 minutes, then turn it out. While still warm, pierce the surface with a skewer so that the thin icing can penetrate the cake more effectively
6. Prepare the first lemon icing, which will be quite thin, by mixing together the icing sugar, water and lemon juice until smooth. Spoon this over the cake’s surface, and let it drizzle over the sides. Leave to set for about 10- 15 minutes
7. Then prepare the second icing in the same way as the first – this one is a bit thicker. Spread over the surface and finish up by sprinkling with lemon zest. Leave to set