240g softened unsalted butter
200g caster sugar, plus extra for sprinkling
Grated zest and juice of 1 lemon
3 large eggs
210g self-raising flour
90g plain flour
23 x 13 x 7cm loaf tin, buttered and lined
Preheat the oven to 180 C. Cream the butter and sugar.
And add the lemon zest
Then gently mix in the rest of the flour and, finally, the lemon juice.
Sprinkle with caster sugar (about 2 tablespoons should do it) as it goes into the oven
Bake for 1 hour or until a cake-tester comes out clean. Remove to a wire rack. Let cool in the tin before turning out.