Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:35min › Ready in:55min
Preheat the oven to 180 C / Gas 4. Line a large loaf tin with a liner. Alternatively you can grease with unsalted butter and line with baking paper, but a liner will produce far better results.
Sift the flour, baking powder, sugar and cornflour into a large mixing bowl and beat with an electric hand whisk until evenly mixed.
Add the butter, eggs, lemon zest and the 3 1/2 tablespoons lemon juice. Whisk again until fully combined and smooth.
Pour the mixture into the pre-lined load tin and level the top with a spatula or the back of a spoon.
Bake the loaf in the centre of the oven until golden brown and a skewer inserted into the centre of the loaf will come out clean when cooked, around 35 minutes. Remove from the oven and allow for the loaf to cool in its tin.
Make the drizzle by stirring the caster sugar and the 5 tablespoons lemon juice together in a jug.
Prick the surface of the cooled loaf all over with a fork. Pour the drizzle over the loaf and allow for it to set (once set, the drizzle will be hard) before removing the loaf from the tin and serving.
Keep any uneaten loaf (should there be any!) in an airtight container for up to 3 days, at room temperature.
Really such a simple cake to make. Light fluffy sponge full of flavour. A real crowd pleaser. I doubled mixture and made two. Froze the other after baking. After defrosting i put buttercream on top. Excellent result - 26 Aug 2012