This was a popular recipe from our first cookbook. We have since halved the sugar and it's still sweet and loved by children.
175g unsalted butter at room temperature (plus extra for greasing)
100g caster sugar
3 medium free-range eggs
Zest & juice of 1 lemon
200g self-raising flour
30g ground almonds
1 tablespoon boiled water
For the topping:
6 tablespoons icing sugar, sifted
2 tablespoons lemon juice
Preheat the oven to 180.C/gas mark 4. Lightly grease a 900g loaf tin.
Place the butter and sugar in a large bowl and beat together, using a hand-held electric whisk, until light and fluffy. Beat in the eggs, one at a time, and then add the lemon zest and juice. Fold in the flour and ground almonds. Stir in the boiled water to bring the mixture to a smooth consistency.
Pour the cake mixture into the loaf tin and bake for 45-50 minutes until well risen and golden.
To make the topping, mix the icing sugar and lemon juice together in a small bowl. The consistency will be quite runny. Pour over the cake while it is still in the tin, immediately after it comes out the oven.