Recipe Steps
- Preheat oven to 150°C/300°F/Gas 3. Grease and base line a 900g/2lb loaf tin.
- Beat the butter and sugar together until smooth and creamy. Gradually beat in the eggs with a few spoonfuls of the flour.
- Gently stir in the remaining flour and finally mix in the juice and rind.
- Transfer to the prepared tin and bake in the centre of the preheated oven for 40-50 minutes until risen and springs back when gently touched.
- Remove from oven and leave in tin until warm.
- Meanwhile make the drizzle by putting the juice, rind and sugar into a saucepan over a low heat. Allow to simmer until the sugar dissolves, stirring occasionally.
- When cake is warm, pour over the drizzle and allow to soak into cake. When cake is cool, remove from tin.
- Store in an airtight container.
