175g spreadable butter175g caster sugar
3 medium eggs, lightly beaten
Grated zest of 1 unwaxed lemon and the juice of 2 (about 3 tbsp)
175g self-raising flour
Pinch of salt
50g granulated sugar
For the drizzle:
50g sieved icing sugar
A little lemon juice
Pre-heat the oven to 180C/165C fan. Line the bottom and sides of a 900g (21 x 10 x 6cm) loaf tin with baking parchment or a liner, to come a couple of centimetres above the top edge.
Cream the butter and caster sugar together, beating well until really pale and fluffy.
Add the eggs little by little, beating well all the time.
Add the grated lemon zest, then gently fold in the flour and salt.
Stir in the milk, then turn the mixture into the prepared loaf tin.
Bake for about 35-45 minutes, until springy to the touch and a knife inserted in the centre comes out clean.
Remove from the oven but leave in the tin.
Put the granulated sugar and lemon juice into a small pan and bring it to the boil, stirring all the time as the sugar dissolves. Boil strongly for about half a minute. Make several holes in the cake with a skewer, going right to the bottom of the tin. Pour the hot syrup all over the cake, letting it seep into the holes. Leave to cool.
Carefully lift the cake from the tin, by holding the edges of the paper or silicon. Gently peel away the paper or liner.
Add the lemon juice little by little to the icing sugar, beating well, until it's of pouring consistency but not too runny. Drizzle over the top of the cake and let it run down the sides.