ASDA part of the Wal-Mart family

• 175g butter, softened
• 275g caster sugar
• Finely grated zest 2 Asda Unwaxed Lemons
• 3 large eggs, at room temperature
• 225g self raising flour
• 100ml lemon juice, freshly squeezed

1 Preheat oven to 180C/160C Fan/Gas 4. Line a 2lb loaf tin with baking paper. Put the butter, 175g caster sugar and the lemon zest in a bowl and beat until light and fluffy – this is easiest with an electric hand mixer.

2 Add in the eggs, one at a time, beating well after each addition and adding a tablespoon of flour with the last one to help prevent the mixture curdling.

3 Fold in the rest of the flour and turn into the tin. Bake for about 45 minutes until risen and golden and the centre springs back when lightly pressed.

4 As soon as the cake goes in the oven put the rest of the sugar in a bowl with the lemon juice. Leave in a warm place (next to the cooker is ideal) while the cake cooks, stirring occasionally.

5 When the cake is cooked, leave it in the tin and pierce all over with a skewer. Slowly drizzle on the lemon syrup so that it soaks into the hot cake and leave to cool in the tin.