I don’t know why but lemons really make me thing of summer. Maybe its the yellow colour and because they taste so fresh. Either way I have always been made on lemons, when my parents cooked with lemons my brother and I used to ask for the remaining lemons to suck; something I didn’t realise not many people did until adulthood.

Anyway, this makes an absolutely huge loaf cake, like take to a party and still have a little bit to take home and have as a midnight snack huge. I took a huge chunk of this into work and it was pretty popular. One of my friends described it as “lemony, but not too lemony” which pretty much describes it to a T. I made this on a hot evening, and managed to cream my butter and sugar in half the time in normally takes because my butter really didn’t take much softening.

To make this cake you will need:

For the loaf cake

225g unsalted butter, softened

225g caster sugar

4 eggs

The finely grated zest of 1 lemon (unwaxed is best)

225g self-raising flour

For the drizzle topping

The juice of 2 lemons

110g icing sugar

Preheat the oven to 180°C. Line a loaf tin – I got some liners that look like giant cupcake cases because they look lovely and make lining your tin a bit easier.

Cream your butter and sugar until pale and fluffy.

Add your eggs one at a time.

Sieve in your flour and the lemon zest and beat until well combined.

Put your cake mix into your tin, making sure that it is even. Bake for 45-50 minutes or until a skewer comes out of the cake clean when pierced.

While your cake is still hot make your drizzle topping by combining the lemon juice and icing sugar. You can get extra juice out of your lemons by microwaving them for 20 seconds.

Add your drizzle topping to the cake while it is still warm. I dusted my cake with a little more icing sugar to make the topping crispier.

Serve this cake. I like this cake with a cup of tea. It’s very cheering on a grey summer day when you are hoping for a bit of sun.