TIP

Grease a 14cm x 24cm loaf pan. Line base and sides with baking paper, extending paper 2cm above pan edges. 2 Beat butter, sugar and rind in a small bowl of an electric mixer until light and fluffy. Add eggs, one at a time, beating well between additions. Mixture will look curdled at this stage. Transfer to a large bowl.

3 Fold in combined sifted

For a change, try replacing lemons with oranges, or serve with lightly whipped cream. Loaf can be made up to two days ahead. Store in an airtight container.