• 225 grams sugar
  • rind of 2 small or 1 large lemon, peeled with a vegetable peeler, yellow part only
  • 225 grams unsalted butter at room temperature
  • 4 extra large eggs, at room temperature
  • 4 Tbsp milk
  • 2 tsp baking powder
  • 275 grams self rising flour

for the glaze

  • 200 grams granulated sugar
  • juice of 2 lemons


  1. Preheat oven to 180C. Grease and flour a standard 9 or 10 cup bundt pan.
  2. Make the lemon sugar: finely grate the zest of two lemons and mix into the sugar by hand or use a food processor.
  3. In a bowl mix sugar and butter and cream them together for 5 minutes. Beat in the eggs one by one.Blend in the milk, then the baking powder, and finally fold in the flour. Don’t over mix.
  4. Spoon the batter into your prepared pan and spread out evenly. Bake for 35 minutes or until golden.
  5. Let the cake cool for 15 minutes, loosen the  cake around the edges and the center neck of the pan. Flip it over onto a cooling rack.
  6. Mix the sugar with lemon juice to make a loose paste. Brush the glaze over the entire surface of the cake while it is still warm.
  7. Let the icing dry before slicing.