This cake will keep in an airtight container for up to one week. You can also freeze it for up to two months. Just wrap it in plastic wrap, then foil, and don’t forget to label it!
Ingredients
Method
Preheat oven to 180°C. Grease a 24.5 x 12cm loaf tin with cooking oil spray, then line base and sides with baking paper. Combine butter, sugar and lemon zest in the bowl of an electric mixer and beat on medium, using paddle attachment, for 5 minutes or until very pale and creamy.
Beat in eggs, 1 at a time, scraping down side after each addition. Add egg yolk. Fold in flour, then spoon mixture into prepared tin. Bake for
40-45 minutes or until cooked when tested with a skewer.
While warm, prick top of cake all over with a fork. Mix lemon juice and icing sugar in a medium bowl, then drizzle over cake. Decorate with extra lemon zest and serve.
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