1 cup (150g) self-raising flour
1 tablespoon cornflour
3/4 cup (180g) caster sugar
1/4 cup (60ml) milk
125g butter, softened
Lemon icing (optional)
60g butter, softened
2 lemons, rind finely grated
2 cups icing sugar, sifted
2 tablespoons fresh lemon juice
Preheat oven to 190°C. Line a greased 9cm x 21cm (base measurement) loaf pan with non-stick baking paper.
Place all ingredients in a large bowl. Using electric beaters, beat for 6 minutes until pale and creamy. Spread evenly into the loaf pan. Cook for 35-40 minutes or until a skewer inserted into the centre of the cake comes out clean. Stand for 5 minutes before turning onto a wire rack to cool.
To make the icing, place the butter and lemon rind in a small bowl. Beat with a wooden spoon until well combined. Gradually add the icing sugar and lemon juice, mixing until well combined. Spread over the top of the cold cake.