Ingredients:-

A) for the Cake

227g (2 sticks)  butter, softened

2 cups white sugar (fine or castor)

3 cups plain flour

1 teaspoon salt (cooking salt)

2 1/2 teaspoons baking powder

4 eggs (large)

3/4 cups milk (full cream)

Zest from 2 lemons

Juice from 1 lemon

B) for the Glaze

1/2 cup icing sugar

1 tablespoon (or more) lemon juice

METHOD:

• Grate the lemon zest (just the yellow part, we don’t want the white stuff (pith) as that makes it bitter)
• Cut the lemons in halves & extract the juices.
• Grease 2 (8-inch) loaf pans (you might be able to make 3 or 4 loaves, depending on the size of the eggs)
• Pre-heat the oven to 350ºF (180ºC)
• Mix the salt, baking powder & flour in a bowl. You can either sieve it together or give a quick stir with a whisk or spoon. Or put it all into a plastic bag (ziplock is fine), close the bag and give it a good shake to mix the dry ingredients
• mix some flour with the lemon zest to separate them
• Add the lemon juice to the milk. This will curdle the milk changing it to our own lemon buttermilk
• Cream the butter and sugar until light and fluffy
• Add eggs one at a time on medium speed
• Add the dry ingredients & lemon buttermilk mixture alternately into the butter/egg  mixture (using a low or Stir speed on your mixer).  This will give you an even mix of all the ingredients.
• Pour the mixture into the prepared loaf pans, filling them three-quarters (3/4) of the way. Pour any excess into another loaf pan otherwise you will have an overflow of ‘cake’ at the bottom of your oven.
• Bake for 40-45 minutes. Test with a skewer or cake tester. If it comes out clean, the cake is done.
• Leave to cool in the pans for about 5 minutes before turning them out onto a rack to cool down properly.
• To prepare the glaze, simply add lemon juice to the icing sugar and give a good stir. Add more juice if the mix is too thick or dry. Pour the glaze over the cooled loaves and leave to harden.
• ENJOY!

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