Soften the butter so that it is just melted and sieve the flour into a large mixing bowl.
Now add the remaining cake mixture ingredients; the softly melted butter, baking powder, caster sugar, eggs, milk and the zest of 1 1/2 lemons. Mix together thoroughly.
Take a small loaf tin, roughly 8 1/2 x 4 1/2 inches and line with grease proof paper and a thin layer of butter covering.
Pour the mixture into the tin and place in the oven on a middle shelf for 40 minutes.
For the first icing squeeze the juice of 1 lemon and mix with 115g of caster sugar. As soon as the cake comes out of the oven, poke deep holes all over the top with a tooth pick then spoon over the top whilst still in the tin. Be sure to spoon slowly from the centre so that it soaks in evenly, preventing it running over the surface and pooling at the sides too much.
Let the loaf cool for 10-15 minutes, still in the tin, also allowing the lemon icing to soak through,then remove from the tin and place on a board. Continue to cool for a further 10-15 minutes.
For the second icing mix together 100g of icing sugar and 1/2 a lemon to a drizzly paste consistency. If it is too runny it will just soak in.
When the cake has cooled, drizzle the second icing in a quick zig zag motion off a spoon. If you would like, as a final touch, zest the remaining half lemon over the top for an extra little decoration.
This recipe is actually made more often by my wife, Faye, than myself, as was the one in the picture. Cakes and baking are generally Faye's forte so I try not to stand in the way, especially if there is a promise of cakes at the end of it! Cakes and baking in general is a very precise and methodical craft to maintain consistency of success. This may be why this side of cooking comes more naturally as she deals with dosages and numbers everyday as a paediatric pharmacist where precision is an absolute necessity.
Baking is a science
I find this type of cooking very different, creativity is planned in an almost ‘try, adjust and repeat’ way and only see if it has worked at the end. Unlike cooking other dishes which develop as you go along, tasting and adjusting and sometimes ending up with something you may not have started out to create, sometimes better, sometimes not.