Instructions

• Prepare cake tin:
• 01 Line a 22cm x 12cm oblong cake tin with non stick baking paper, allowing a flap two sides which will act as a handle when removing the cake from the tin - see image#2
• Make cake:
• 02 In a large bowl add the softened butter, sugar and lemon rind. Beat until light in colour and smooth. Now add the beaten eggs slowly, finally folding in the sieved flours. Add milk to form a ‘dropping’ consistency (see Jules tips on what this means).
• Bake:
• 03 Tip all the cake mixture into the lined tin, smooth the top and bake in the oven until firm to the touch and golden brown. If the cake looks like it is getting too brown, protect the top with a piece of tin foil. Remove from the oven and allow cooling in the tin. Leave like this until cold and ready for drizzle icing.
• Make drizzle icing:
• 04 In a small bowl add lemon juice and then beat in the icing sugar until a smooth, runny paste.
• Drizzle cake:
• 05 With the cake still in the tin prick all over to create small holes using a skewer. Now pour the runny icing all over and leave to stand and soak for a good 30 minutes. The holes help the icing to penetrate through the full cake.
• Serve:
• 06 Remove from the tin and cut into generous thick slices.