This week I'm going wayyyy back in to the archives to dig out one of the first cakes I ever baked and continue to bake to this day! I hope you love it as much as I do. Don't forget to post pics of your bakes up on Instagram using #cupcakejemmabakes so I can check 'em out! Ingredients... SPONGE: 225g butter, soft and unsalted 225g caster sugar 4 large eggs 225g self raising flour 2 lemons, zested DRIZZLE: 100g caster sugar juice of 2 lemons You will also need... 2lb/1 kg loaf tin stand/hand mixer lemon squeezer grater/zester spatula mixing bowl sieve ----- MERCH MERCH MERCH!: http://cupcakejemma.com/ SUBSCRIBE FOR WEEKLY VIDS: null MORE CAKE: http://www.crumbsanddoilies.co.uk/ MY TWEETS: http://www.twitter.com/jemmawilson MY INSTAGRAM: @cupcakejemma CAKESTAGRAM: @crumbsanddoilies VISIT OUR SHOP - Crumbs & Doilies 1 Kingly Court London W1B 5PW