1. Pre heat oven to 180 C (if there’s a lot then do 200C)

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2. Whisk eggs with a mixer for 2 mins until bubbles appear on top.

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3. Zest all the lemons, put zet in a small bowl, juice the lemons into a separate bowl (remembering to remove any pips).

 

4.Weigh and add all the ingredients (except for zest and juice) to the mixing bowl, mix on a medium speed while adding half the juice and 2/3 of the zest . Whisk for 3-5 mins you will notice the mixture will get lighter/pale in colour.

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4. Grease and line a 18cm cake tin and pour in the cake mixture evenly into the tin (your can use an loaf tin as an alternative).

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5. Place cake tin in the middle of the preheated oven and bake for 250 mins (don't open the oven door before 20 mins or the cakes will collapse).

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6. Test the cake with a skewer, if it comes out clean the cake is done. Leave to cool for 10 mins.

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7. Make the drizle by combining the remaining lemon juice and icing sugar (sieved) together to make a runny icing and pour on the cake while still warm.

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8. Use the remaining zest to decorate.