You will need:
For the batter:
Zest of 2 lemons
170g caster sugar
170g self raising flour
170g unsalted butter
For the icing:
Juice of the two tested lemons
Cream your batter mixture together until pale yellow in colour and smooth in texture. I like to fold in my flour and zest rather than use the mixer but this is entirely up to you. If you are particularly fond of lemon add a few drops of lemon juice as well. Or, be adventurous and add poppy seeds to the batter for a crunchier version of the classic.
You will need to pre heat your over to 180 degrees. Line a loaf tin with greaseproof paper and pour your batter in. Pop the cake in the oven for 35 minutes. Cooking time with depend on your oven so bring the loaf out after 30 minutes and pop a skewer in. If it pulls out wet give it another 5 or so minutes. Whilst your cake is baking mix up your icing. Lemon juice and icing sugar, it couldn't be easier.
Once cooked pierce with your skewer all the way to the bottom and all over. Let your cake cool a little (I find the icing slides off if the cake is too warm, rather than melt inside) and then pour your lemony syrup all over. Leave to cool and then slid out of your tin.
Serve with crème fraîche, greek yoghurt or simply with a cup of tea. It's a bite of fresh, springy flavours.