200g unsalted butter, softened, plus extra to grease
175g golden caster sugar
2 unwaxed lemons
3 medium eggs, beaten
200g plain flour
2 level tsps baking powder
Pinch of salt
50g ground almonds
2 tbsp milk
For the topping
150g icing sugar, sifted
Preheat the oven to 180°C/350°F. Lightly grease the loaf tin.
Cream together the butter and caster sugar until pale, light and fluffy.
Grate the zest from the lemons, reserve 2 tsp zest to decorate, and add the rest to the mixture. Gradually add the beaten eggs, mixing well between each addition.
Sift together the flour, baking powder and salt. Using a large metal spoon, fold into the cake mixture, then fold in the ground almonds.
Add the milk and the juice from one lemon and mix until smooth.
Divide the mixture between the Mini Rectangular Loaf Tin and level with a teaspoon.
Bake on the middle shelf of the oven for 25-30 minutes or until golden brown and a skewer inserted into the middle of the one of the cakes comes out clean. Leave the cakes to cool in the tin for 5 minutes then ease out onto a wire rack and leave until completely cool.
Meanwhile, squeeze the juice from the remaining lemon. Mix the lemon juice into the icing sugar a little at a time, until the icing is smooth and runny and will coat the back of a spoon. Discard any remaining lemon juice. Drizzle the icing sugar over the cakes and sprinkle with the reserved zest.
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