- 125g unsalted butter
- 175g caster sugar
- 2 eggs
- zest 1 lemon/2 limes
- 175g self raising flour
- 4 tbsp milk
Preheat oven 180C, and line a 23x13 loaf tin (or an 18cm square tin). Make sure the lining comes up over the sides of the tin for easy removal.
Cream together the butter and sugar, add the eggs and zest. Fold in flour, followed by milk. Spoon into tin and bake 45mins (a little less time if using a square tin). It should be golden and risen.
Meanwhile, make the syrup by combining 4 tablespoons of lemon/lime juice and 100g icing sugar over gentle heat. Stir until sugar dissolves.
Using a fork or skewer, puncture the top of the cake all over. Pour over the syrup, tilting to cover evenly. Leave to cool completely before removing from tin and cutting. If you do this before it is cool, it will crumble into a syrupy-mess.