Ingredients 280 grams of self-raising flour
280 grams of caster sugar
Grated zest of one lemon
180 grams of softened butter
¾ cup of milk
Sticky Lemon Glaze
Juice of one lemon – approx. 25 ml
2 tablespoons of caster sugar
Preheat oven to 170 degrees, fan forced.
Spray loaf tin with coconut or cooking spray and line with baking paper.
In a large bowl mix together flour, salt and sugar. Add the softened butter and mix with finger tips till mixture resembles coarse crumbs. Add grated lemon peel.
In a small bowl lightly beat eggs and add milk until combined. Pour this into flour mixture until just combined.
Pour into prepared tin.
Bake for 60-75 minutes until a toothpick comes out clean.
Cool in pan for 5 minutes then turn onto cooling rack.
While cake is cooling, make sticky lemon glaze. To do this - in a small non stick pot combine sugar and lemon juice. On a medium heat keep stirring until it comes to the boil and holds its bubbles when off the heat. This should take about 4-5 minutes.