Ingredients
Cake
125g unsalted butter
200g plain flour
Pinch of salt
1/4 tsp bicarb soda
1/4 tsp baking powder
200g golden caster sugar
Zest of 4 large lemons
2 large room temp eggs
100ml room temp buttermilk
Juice of 1/2 large lemon
Syrup
50g sugar
Juice of 2 large lemons
Icing
150g icing sugar
2-3 tbsp lemon juice
Method
Preheat oven to 180°C (160°C fan-forced)
Prepare a 900g loaf tin with butter and flour.
Sift and mix together dry ingredients, flour, salt, bicarb soda and baking powder.
Beat together butter and sugar until light and fluffy and then add in the lemon zest. Add in both eggs one at a tie, beating well. Mix the buttermilk with the lemon juice then fold the flour into the batter, alternating with the buttermilk and lemon mixture.
Pour batter into the loaf tin, bake for 40-45 mins. Check cake with skewer through the centre of the cake, if it comes out clean the cake is ready.
Allow cake to sit for 10 minutes before turning out onto a wire cooling rack.
For the syrup, place sugar and lemon in a mall saucepan until the sugar has dissolved. Pierce cake with a skewer all over, while the cake is still warm pour the syrup over and leave to cool.
For the icing, gradually add lemon juice to icing sugar and mix until smooth. Pour or spread icing over the cake. Note icing won’t set hard, but leave it to settle a little before serving.