Ingredients

• 2 1/4 cups plain flour
• 2 tbsps baking powder
• 1 1/4 cup sugar
• 200g butter, softened
• Zest of 2 lemon, grated
• 1/4 cup milk

For the glaze

• 1 cup sugar
• Juice of 2 lemon

Method

In a large bowl, crack open 4 eggs. Add 1 1/4 cups granulated sugar, 200g butter, 1/2 tsp salt, zest of 2 lemons and 1/4 cup of milk. Mix well using a whisk or electric beater or blender.

Sift and add 2 1/4 cups plain flour and 2 tbsps baking powder.

Mix until well combined. Do not overmix the batter as it will result in dense cake.

Transfer to a lined and greased 8″ cake tin. Level with a spatula.

Bake in the preheated oven at 180°C for 35-40 mins or until the skewer inserted comes out clean.

Allow to cool for 5 minutes.

For the lemon glaze, take 1 cup of granulated sugar in a bowl. Add juice of 2 lemons. Mix well.

Brush the lemon glaze over the surface of the cake while it is still warm.

Allow to cool completely.

Slice & Enjoy.

Please note:

If you are using self raising flour, use only 2 tsps of baking powder.

If you are using a 6″ cake tin or a small loaf tin, bake the cake in 2 batches. This cake is not meant to be tall, to ensure that the drizzle reaches even to the bottom of the cake to keep the cake super moist.