This is not the most brilliant photo of the cake, I admit, but I’m lucky I managed to snap it before the remaining cake was eaten. I came across the recipe on youtube, of all places, copied it quickly and ended up with a surprisingly lovely, moist and lemony cake. I had some nice Italian lemons – amazing what you can sometimes find in Lidl, I thought it would be a good practise before having beautiful lemons much more easily available later this year!

So I started with 180 g of caster sugar, into which I rubbed 2 heaped tsps of lemon zest, then 110 g of soft butter, KA took over here. 2 tbsps of veg oil. 2 whole eggs, one by one. 30 ml of lemon juice. 187 g of plain flour, 1 tsp of baking powder, 1/2 tsp of salt, all dry ingredients gently folded in, then 120 ml of milk, combined, not overmixed.

Loaf tin was waiting ready lined with paper, the cake baked for about 45 minutes in 160 degrees, till the baking stick came out clean.

Once slightly cooled it was glazed, 50 g of icing sugar and 30 ml of lemon juice, plus a little grated zest on top. Delicious, the next day even more so.