Ingredients
Ingredients
You will need a 1lb loaf baking tin and greaseproof paper, preheat fan assisted oven to 180 degrees celsius to get it lovely and toasty for when your mixture is ready, and;
vegetable oil 100 milliliters plus extra to grease the tin
self-raising flour 275 grams (sieved)
golden caster sugar 200 grams
baking powder one teaspoon
lemon one (juice and zest the lemons for the topping as well)
cold water 160 ml
icing sugar (sieved) 150 grams
lemon (juiced) one or two (depends how lemony you would like it
Preparation
Oil a 1lb loaf tin and line with grease proof paper / baking parchment for the posh people, use enough to allow you to easily pull out the loaf when it is cooked.
Mix the flour, sugar, baking powder and lemon zest from both the lemons into a good size mixing bowl.
Add the vegetable oil and the juice from one lemon and 170ml of cold water, mix until smooth.
Pour mixture into the loaf tin, and bake in oven for thirty minutes test in middle with skewer if not clear when removed, bake for another five minutes and recheck, keep doing this until skewer removes clear. Every ones oven is different, and you will get to know yours the more you cook with it.
Cool the cake in tin for fifteen minutes then using the skewer make holes all over the top of the cake. Leave cake in tin.
Make the icing for the cake once the cake goes in the oven and pop the icing in the fridge to begin to harden before topping the cake, it makes it more firm and user friendly.
Sieve icing sugar and mix with juice enough lemon juice to make a thick paste.
Squeeze the juice of the remain lemon(s) into the holes, make sure no pips disappear into them!
Pour/spoon on icing all over the top of the cake and allow to cool, remove paper from the sides after about 10 minutes and using a cold knife, smooth edges of icing around the top of the cake.
Allow to fully cool and then enjoy. Remember to pop any left-over cake into an airtight container and it will keep for a good few days, if not a week if stored correctly.