2 Large Free Range Eggs
175g (6oz) sugar
150g (5oz) soft butter or margarine
Grated zest of 1 lemon
175g (6oz) super-sifted self-raising flour
125ml (4floz) milk
Pinch of sea salt
For the lemon icing:
150g (50z) icing sugar
50ml (2floz) fresh lemon juice (about 1½ large lemons)
Preheat the ovento 180˚C (350˚F/Gas 4). Line the bottom of a well-oiled 23x13x7.5cm (9x5x3”) loaf tin with baking parchment. Put the Free Range eggs and sugar in the bowl of the food processor and process for 2 minutes, scraping the sides down once with a rubber spatula. Take of the lid and drop spoonfuls of the soft butter or margarine on top of the mixture, together with the lemon zest, then pulse just until it disappears. The mixture should now resemble mayonnaise.
Add the flour, milk and salt, cover and pulse just until the mixture is smooth in texture and even in colour, scraping the sides down with a rubber spatula if necessary. Do not over-beat or the cake will be tough.
Spoon the cake mixture into the prepared tin and bake for 45 minutes, until golden brown on top and firm to the touch. Remove from the oven and stand the tin on a cooling rack. To make the syrup, gently heat the sugar and lemon juice in a small saucepan, stirring until a clear syrup is formed about 3 minutes, do not boil.
Prick the warm cake all over with a fork, and then gently pour the syrup over it until it has been completely absorbed. Leave to cool, then carefully ease the cake from the baking tin and remove the baking parchment. Just before serving sift a little more icing sugar on the top.