Method:

1. Pre-heat the oven at 180C and prepare a standard loaf tin, laying it with baking paper.

2. Mix all the dry ingredients in a large bowl.

3. Add the butter and with an electric whisk, combine until you get a crumble-like consitency. Add the lemon zest and set aside.

4. In a seperate bowl, mix the wet ingredients and when combinded, add the wet mixture to the dry mixture, mixing well until no clumps remain (I use an electric mixer for this too). 

5. Transfer the batter into the tin, bake at 180C for around 1hr - a knife or wooden stick should come out clean when the cake is ready. 

NB: if you notice the cake to brown too quickly (after about 20 minutes), cover the cake with aluminium and only take it out about 5 minutes before the end of baking. Note also that each opening of the oven door will result in the cake dropping so try avoiding this as much as possible.

6. Once the cake is ready, leave it to chill in the oven with the door open for around 10 minutes before taking it out of the tin and onto a rack to cool completely. Decoarte with icing or icing sugar. 

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Enjoy!

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