My first ever baked recipe and it is amazing! 


5                      eggs
280g               Caster sugar
140g                cream
3                      lemons, zested with a fine grater
1 pinch            Salt
80g                  Unsalted butter, melted
250g                Plain flour
½ tsp               Baking powder

For glazing the cake with lemon & icing sugar

3 tbsp              Lemon juice
150g                Icing sugar



  • Preheat the oven to 180°C
  • Lightly grease the loaf tin and line with greaseproof paper
  • In a large bowl, whisk together the eggs, sugar, cream, lemon zest, rum, salt and melted butter
  • Sift the flour and baking powder together, then whisk into the egg mixture until smooth
  • Spoon the mixture into the loaf tin
  • Bake for 50 minutes – 1 hour, turning the tin around halfway through cooking
  • To test the cake, insert a small knife into the middle – if it comes out clean, the cake is cooked
  • Turn out onto a wire rack and leave to cool for 30 minutes
  • Mix the lemon juice with the icing sugar in a small bowl, beat until smooth
  • Brush/ spoon the lemon glaze evenly over the top and let the glaze run down the sides of the cake, leave for a few minutes to set
  • Place the cake on a baking tray in the oven, turn off the heat and leave for 3–5 minutes to dry the glaze – it will become translucent
  • Allow to cool before slicing