Ingredients
240 g white sugar
225 g unsalted butter, slightly softened
4 large eggs
220 g self-rising flour
15 g baking powder
1 lemon, zested
1 lemon, zested and juiced
105 g white sugar
Directions
Step 1
Preheat the oven to 175°C (350°F) and line a loaf pan with parchment paper.
Step 2
In a large bowl, use an electric mixer to beat together the sugar and butter until light and fluffy. Add the eggs one at a time, beating well after each addition. Gradually sift in the flour and baking powder, then fold with a wooden spoon to ensure the flour is well combined. Stir in the lemon zest.
Step 3
Carefully pour the batter into the prepared pan without pressing it down.
Step 4
Bake in the preheated oven for about 45 minutes or until a toothpick inserted into the center comes out clean. Avoid opening the oven door early to prevent the cake from collapsing.
Step 5
While the cake is baking, prepare the lemon glaze: Juice the zested lemon into a small bowl. Add the zest and juice of the second lemon. Stir in the sugar until dissolved, and adjust the taste by adding more sugar or lemon juice as needed.
Step 6
Drizzle the glaze over the warm cake and allow it to cool in the pan. The glaze will harden as the cake cools.