- Heat oven to 180°C. Line a loaf tin (8cm x 21 cm) with baking paper.
- Beat together caster sugar, softened butter and vanilla essence until pale and creamy (about 5 minutes), then beat in eggs one at a time. Sift in flour, baking powder and salt, add lemon zest and mix until well combined.
- Spoon mix into prepared tin and level off. Bake for 40–50 minutes. Check that it is cooked by inserting a small knife or skewer into the centre of the cake – it should come out clean. Set aside in the tin once done.
- Mix together lemon juice and caster sugar for the drizzle. Prick the cake (while it’s still warm) with a skewer or fork, and pour the lemon mix over the cake – it will soak in and also produce a lovely crisp topping.
- Leave in the tin until cool, then remove and try and stop yourself from eating it (it’s impossible).
Don’t share it.
You could use lime juice instead, or a combination of lemon and lime or orange and lemon. You could also add some limoncello to the drizzle.
Images from The Great New Zealand Baking Book copyright © Lottie Hedley