Loaf Cake Recipe

175 g/6 oz/¾ cup butter or margarine, softened

275 g/10 oz/1¼ cups caster (superfine) sugar

Grated rind and juice of ½ lemon

120 ml/4 fl oz/½ cup milk

275 g/10 oz/2¼ cups self-raising (self-rising) flour

5 ml/1 teaspoon salt

5 ml/1 teaspoon baking powder

3 eggs

Icing (confectioners') sugar, sifted, for dusting

Method:

Cream together the butter or margarine, sugar and lemon rind until light and fluffy. Stir in the lemon juice and milk, then blend in the flour, salt and baking powder and mix until smooth. Gradually add the eggs, beating well after each addition. Spoon the mixture into a greased and lined 900 g/2 lb loaf tin (pan) and bake in a preheated oven at 150ºC/300ºF/gas mark 2 for 1¼ hours until springy to the touch. Leave to cool in the tin for 10 minutes before turning out to finish cooling on to a wire rack. Serve sprinkled with icing sugar.