Instructions: Preheat the oven to 180C/350F/Gas Mark 4. Butter a 2 lb loaf tin then line the sides and base with greaseproof paper and butter again.

Put all the cake ingredients in a bowl or mixer and beat for about 3 minutes until well blended. Pour into the lined and buttered cake tin and bake for about 45 minutes.

Remove and leave in the tin to cool.

Gently warm the lemon juice and icing sugar in a pan until the sugar has fully dissolved.

Prick the cake with a fork or skewer and pour the hot syrup all over.

Leave until the cake is almost cold before turning out.

Dust with icing sugar.

This is the classic lemon cake recipe failsafe and incredibly easy to make. For a cake thats extra moist and lemony make up double the quantity of syrup and save half for serving. Serve slices with creme fraiche or double cream.

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