Ingredients

• 110g/4oz butter
• softened
• plus extra for greasing
• 110g/4oz self-raising flour
• 110g/4oz caster sugar
• 2 free-range eggs
• lightly beaten
• 1 lemon
• zest only
• 100g/3½oz icing sugar
• ½ lemon
• juice only

Directions

• Grease a 20x14cm/8x5½in microwave-safe bowl with butter (a small ice cream tub will do) .
• Place the butter
• flour and sugar in a bowl. Using your fingertips
• rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.
• Add the eggs and lemon zest and beat with a fork until you have a smooth batter.
• Pour the cake mixture into the greased bowl and cover with cling film.
• Place into the microwave and cook on the highest power for four minutes
• or until cooked through. You can test this by pulling back the cling film and piercing the cake with a skewer and removing it - if the skewer comes away clean then the cake is ready. Set the cake aside to cool
• ideally on a wire rack.
• For the lemon icing
• put the icing sugar and lemon juice into a bowl. Mix well until smooth. The icing should be thin enough to slowly run off the back of a spoon - if your lemon isn't very juicy you may need to add a little water to get the right consistency.
• To serve
• place the cooled cake on a serving plate with the neatest side facing upwards. Drizzle over the lemon icing using a spoon. The cake is best eaten on the same day it's made.