Prepare Your Tin: Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and line a 900g (2lb) loaf tin with baking parchment.

Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and caster sugar together with an electric mixer (or by hand with a wooden spoon) for about 5-7 minutes. The mixture should become very pale, light, and fluffy. This is a crucial step known as the creaming method, and it’s what gives the cake its lovely texture.

Add the Eggs: Add the eggs one at a time, beating well after each addition. If the mixture starts to look curdled, add a tablespoon of your flour with the next egg.

Mix in the Zest: Gently fold in the orange zest using a large metal spoon or spatula.

Combine Dry Ingredients: In a separate bowl, sift together the self-raising flour, baking powder, and a pinch of salt.

Alternate Wet and Dry: Add half of the flour mixture to the wet ingredients and gently fold it in. Then, add the 4 tablespoons of orange juice and fold again, before finally adding the remaining flour mixture. Mix only until you can no longer see streaks of flour.

Fill the Tin: Pour the batter into your prepared loaf tin and gently level the surface. What works best for me is creating a slight dip down the centre of the batter with my spatula. This encourages the cake to rise evenly instead of doming too much in the middle.

Bake the Cake: Bake on the middle shelf of the preheated oven for 45-50 minutes. To check if it's done, insert a skewer or cocktail stick into the centre of the cake – if it comes out clean, the cake is ready.

Cool Down: Let the cake cool in the tin for 10 minutes before carefully turning it out onto a wire rack to cool completely.

Make and Apply the Glaze: While the cake is still slightly warm, mix the sifted icing sugar with enough orange juice to create a thick but pourable glaze. Drizzle it all over the top of the cake, letting it drip down the sides.