Step 1

Preheat the oven to 180C/Gas mark 4. Grease and flour two (22 by 10 by 7cm) loaf tins. You may also line the bottom with greaseproof paper, if desired.

Step 2

Cream the butter and 450g of the granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Step 3

Sift together the flour, baking powder, bicarbonate of soda and salt in a bowl. In another bowl, combine 60ml lemon juice, the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.

Step 4

Divide the batter evenly between the two prepared tins, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Step 5

Combine 110g granulated sugar with 120ml lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes.

Step 6

Remove the cakes from the tins and set them on a rack over a tray or sheet pan. Allow the cakes to cool completely before adding the lemon glaze.

Step 7

For the glaze, combine the icing sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

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