Ingredients

The following ingredients have 16 Servings
  • 225g/8oz butter or baking spread at room temperature, plus extra for greasing
  • 225g/8oz caster sugar
  • 275g/10oz self-raising flour
  • 2 level tsp baking powder
  • 4 free-range eggs
  • 4 tbsp milk
  • 2 unwaxed lemons, finely grated zest only
  • 1 heaped tbsp very finely chopped lemon verbena (optional)
  • 175g/6oz granulated sugar
  • 2 lemons, juice only

Instruction

  • Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with butter and line the base with baking paper.
  • Measure all the ingredients into a large bowl and beat for 2 minutes, or until well blended. Turn the mixture into the prepared tin and level the top.
  • Bake for 35–40 minutes, until the cake has shrunk a little from the sides of the tin and springs back when lightly touched with a fingertip in the centre of the cake.
  • Meanwhile, make the glaze. Mix the sugar with the lemon juice and stir to a runny consistency.
  • Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached, and place on wire rack set over a tray.
  • Brush the glaze all over the surface of the warm cake and leave to set. Remove the lining paper and cut into slices to serve.