Thank you very much to my lovely 90 year old Nannie for this yummy recipe!
For the icing:
4oz or 100g icing sugar
juice of half a lemon
You will need a 2lb loaf tin lined with baking paper and greased- or use a silicone loaf mould – no greasing or lining needed! No need to pre-heat the oven (see below).
Cream the butter and sugar together with a hand whisk until light and fluffy.
Add the eggs, rind and milk and fold in the flour.
Put the cake in a cold oven and then turn to 150 degrees (fan forced) for 1 hour.
Let the cake cool in the tin for 5 mins and then turn out onto a cooling rack.
Mix the icing sugar and lemon juice together.
Make holes all over the top of the cake with a skewer and pour the icing over whilst the cake is still warm.
Moist, tangy and delicious!