6 0zs butter, softened, plus more for the tin
6 ozs caster sugar
10.5 ozs self-raising flour
2 level tsp baking powder
2 ripe bananas, peeled and mashed
Grated zest of ½ lemon
2 tbsp milk
For the topping
Juice of 1 lemon
3.5 ozs granulated sugar
Preheat the oven to 350 degrees F
Measure the cake ingredients into a large mixing bowl. Mix together until smooth using a hand-mixer, or beat by hand. Pour into the lined tin and level the top.
Bake in the preheated oven for about 45-50 minutes, until light golden brown. Test with a skewer to see if the cake is cooked through; if the skewer comes out clean, the cake is cooked. Leave to cool down a little, then remove from the pan.
Make the topping by mixing together the ingredients in a bowl. Pour over the warm cake and spread out to the edges. Leave to become completely cold before slicing.
The cake can be made and iced up to 48 hours ahead and kept in a dry sealed container. It also freezes well,