Lemon & Buttermilk Pound Cake

Ingredients:

• 125g butter, plus extra for the tin
• 200g plain flour, plus extra for dusting
• ¼ tsp bicarbonate of soda

• ¼ tsp baking powder
• 200g golden caster sugar
• 4 lemons, finely zested (save a little for the top if you like)
• 2 large eggs, at room temperature, lightly beaten
• 100ml buttermilk, at room temperature
• ½ lemon, juiced

For the syrup:

• 50g granulated sugar
• 2 large lemons, juiced (use the lemons you’ve zested)

For the icing:

• 150g icing sugar, sifted
• 2-3 tbsp lemon juice

Method:

1. Spread butter and flour in a bread tin measuring 22 x 11 x 6 cm..
2. Combine a pinch of salt, baking soda, baking powder and flour and mix well. Beat well with a little apple of butter and sugar, then just add the lemon.
3. Gently add the eggs, beat well after each egg is laid. Then mix lemon juice and buttermilk.
4. Pour the batter into the tin and lightly tab and bake for 40-45 minutes, inserting a knife in the middle of the cake to make your cake if it is clean. Allow to cool for 10 minutes, then remove the cake from the tin.
5. To make the syrup, take equal amounts of water and sugar, heat until the sugar dissolves and add the lemon juice to the mixture. Then sprinkle the whole of the cake with a brush.