My husband loves a cup of tea and something sweet to eat alongside it. This always goes down a treat. It is also great to take on picnics since it is quite sturdy so if you wrap it up in silver foil it stands up to being dragged around in a picnic basket and since it is decoration free there is no worries about it being kept upright!
125g soft butter
175g caster sugar
2 large eggs
Zest and juice of one lemon
175g self-raising flour
4 tbsp milk
Juice of 1-2 lemons (depending on how lemony you like it!)
100g icing sugar
Preheat the oven to 180 degrees C and line a loaf tin with baking paper. Put the sugar and lemon zest in a bowl and mix together. Leave to infuse for as long as possible. Add the butter to the sugar and cream it together.
Add the eggs and juice from one lemon and beat in well.
Then add the flour, a pinch of salt and fold it altogether before adding the milk to create a smooth constistency. I sometimes like to add in a large handful of white chocolate drops to give it bit of a twist but in summer I tend to leave it unadultered. Pour this mixture into your prepared loaf tin.
Bake the cake for about 45 minutes until it is golden brown and a squewer comes out clean. While the cake is cooking make the lemon syrup- simply put the juice of the lemons (I like around one and a half but you can use more or less depending on your tastes) and the icing sugar in a saucepan and heat gently until it is dissolved.
As soon as the cake is cooked, remove from the oven and using your squewer stab the cake all over the top to create a scattering of holes. Then pour the syrup all over it (make sure you cover the middle as well as it soaking down the sides).
Then just leave it to cool completely before removing it from the tin. Will last in an airtight container for several days (ours never last that long!) Fantastic cake to have over a cuppa and a natter with friends.