An old family favourite. Very moist and delicious.


  • 125g unsalted butter

  • 175g caster sugar

  • 2 large eggs

  • zest of a lemon

  • 175g self-raising flour

  • pinch of salt

  • 4 tablespoons of milk

  • juice of 1.5 lemons

  • 100g icing sugar


  • 1.

    Preheat oven to 180C. Butter and line a loaf tin.

  • 2.

    Cream the butter and caster sugar. Add eggs and lemon zest, beating well. Gently fold in flour and salt, then milk. Spoon into prepared loaf tin and bake for 45 minutes.

  • 3.

    While cake is cooking, place lemon juice and icing sugar in a small sacuepan and heat gently unitil the sugar dissolves.

  • 4.

    When the cake is golden and risen in the middle, remove it from the oven and puncture the top all over with a skewer or knife. Pour the syrup over the cake, making sure that the middle as well as the sides are soaked by it.

  • 5.

    Wait until the cake is completely cold before removing it from the tin. It will be saturated with syrup and will be fragile.

Nutritional information

Nutritional analysis per serving (5 servings)

  • Energy 564kj
  • Fat Total 23g
  • Saturated Fat 13g
  • Protein 7g
  • Carbohydrate 85g
  • Sugar 56g
  • Sodium 96mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serve with a dusting of icing sugar or with a some whipped cream. Delicious!

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