Preheat the Oven to 190C and grease and line a 2lb Loaf tin. Put the Butter/Margarine into a mixing bowl and beat until light and fluffy. Sieve the Flour, a third at a time into the bowl, adding one Egg with each third and beating as you go. Fold in the Lemon Zest and Juice. Pour into prepared tin and bake for 40 minutes until springy. Test with a skewer or Knife if unsure. Turn out and leave to cool on a wire rack. For the Icing, measure out 4oz icing sugar and gradually add Lemon juice until a loose consistency is reached (check that it runs off the spoon nicely in ribbons). Drizzle the icing over the cake using a spoon and Zig-zag motion. Enjoy!
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