Crunchy lemon cake for when life throws you lemons

115 g butter
150g sugar
2 tsp lemon zest
2 eggs
180g flour
1 tsp baking powder
110 ml milk

Lemon crunchy icing:
1/3 c castor sugar or granulated sugar
2 tbsp lemon juice (roughly juice of 2 lemons depending on size)

Pour into a 450g (1lb) loaf tin, greased and lined

1. Mix everything together except for the crunchy icing ingredients.
2. Bake in the preheated oven at 150 degrees for about 35 minutes, or until golden brown, shrinking away from the sides of the tin and springy to the touch.
3. While the cake is still warm, make the topping. Mix together the sugar and lemon juice, and pour over the warm cake.
4. Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin