Iced Maple Lemon Cake

• 225g unsalted butter, softened plus extra for greasing
• 175g maple sugar
• 4 medium eggs
• 4 tbsp pure maple syrup (preferably amber syrup for its rich taste)
• 225g self-raising flour, sieved
• 1 tsp baking powder
• 1 1⁄2 tsp ground ginger
• Zest of 1 lemon

For the iced topping:

• Juice of 1⁄2 lemon
• 2 tsp pure maple syrup (preferably amber syrup for its rich taste)
• 150g icing sugar

1. Preheat the oven to 160°C/Gas 3 and grease a loaf tin with butter
2. In a large bowl, beat together the butter and maple sugar until pale, creamy and fluffy
3. Mix in eggs one at a time, followed by maple syrup. To this, fold in the flour, baking powder, ginger and lemon zest and stir to fully combine
4. Pour into a greased loaf tin and smooth over the top. Bake for 50 – 60 minutes or until an inserted skewer comes out clean
5. Remove from the oven, turn out onto a wire rack and leave to cool
6. Meanwhile, mix together all of the iced topping ingredients in a small bowl until a thick but pourable consistency is formed
7. When the cake is fully cooled, pour the topping in a zig-zag motion and leave to set. Garnish with extra lemon zest and serve
8. Keep in an airtight container for 3 – 4 days or freeze straightaway for up to a month