Ingredients

For the cake

• 250g butter
• 300g caster sugar
• 4 large eggs
• 230g self raising flower
• 1 tsp baking powder
• juice of a lemon
• zest of a lemon

For the icing

• zest of a lemon
• 1tbsp lemon juice
• 300g icing sugar

Method

Preheat your oven to 180 OR 160 degrees Celsius if fan assisted. For gas ovens preheat to 4.

Grease the bundt tin by brushing melted butter, ensure to cover all grooves. Tip a little flour into the tin and shake it around until the tin is lined with butter and flour. Make sure this isn’t clumpy, if it is, wash out the bundt tin and start again, using less butter.

Using an electric risk or stand mixer, cream together the butter and sugar for 5 minutes, until pale and fluffy. Scrape down the sides of the bowl and paddle/whisks.

Add the eggs, one at a time, ensuring the last egg has been fully incorporated before adding the next one.

Sift in the self raising flower and baking power. Fold the dry ingredients until a batter has formed.

Add the lemon juice and zest, and mix well so the zest is distributed evenly throughout the batter. Spoon into your bundt tin and smooth the top.

Transfer to your preheated oven and bake for 40 – 50 minutes. To check if the cake is done, insert a skewer and if it comes out clear, it is done.

Remove from the oven and leave it to cool in the tin for 20 mins at room temperature. For extra lemon flavour, prick the cake and pour a small amount of lemon juice over the holes, this will absorb into the cake.

Transfer to a wire rack but putting the wrack on top of the tin and flipping it carefully. The cake may need a little encouragement but if you have greased and lined the tin it should transfer cleanly.

Leave to cool completely, at room temperature.

Once cool, combine your icing sugar, lemon juice and water to make a thick icing, you want this to sit on the cake and not slide off completely. Decorate with the zest of a lemon.

Enjoy!