Ingredients
Melted unsalted butter, for greasing
200g unsalted butter, chopped, at room temperature
1 cup caster sugar
2 teaspoons finely grated lemon rind
3 eggs
2/3 cup milk
2 ¼ cups self-raising flour
LEMON DRIZZLE
1 ½ cups icing sugar mixture
2 ½ - 3 tablespoons lemon juice
Method
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Grease a 23cm round, non-stick bundt pan (8-cup capacity) with melted butter.
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Beat butter, sugar and rind in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.
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In two batches, add milk and flour, stirring until combined. Spoon into prepared pan. Smooth over top.
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Cook in a moderately slow oven (160C) for about 40 minutes, or until a skewer inserted into centre comes out clean. Remove. Stand in pan for 15 minutes. Turn onto a wire rack to cool.
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To make lemon drizzle, place sugar in a bowl. Stir in enough juice until a smooth pouring consistency.
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Transfer cake to a serving plate. Drizzle icing over cake. Stand at room temperature until set.
