Lemon cake

A light and delicate lemon pound cake

Ingredients:

• 115 g butter, softened

• 175 g caster sugar

• 2 eggs

• Zest of 1 lemon

• 175 g plain flour

• 2,5 g baking powder

• 84 ml milk

Glaze:

• 90 icing sugar

• Juice of 1 lemon

Method:

Butter and line rectangular tin.

In a Kitchen Aid beat butter, sugar and zest until pale and light in texture. Ad one egg and beat for another minute then add the next egg and beat again until fully incorporated.

With a spatula carefully fold in the flour mixed with baking powder in three stages. Then fold in the milk in two stages.

Fill mixture evenly into the tin.Bake the cake 50 mins at 160 degrees until lightly golden.

When the cake has cooled down spread the glaze evenly on top.