1.Preheat oven to moderate, 180°C. Lightly grease and line recess of eight mini loaf pans.
2.In a large bowl, cream butter and sugar together, until light and fluffy. Beat in zest.
3.Add eggs, one at a time, beating well after each addition. Add a little flour if mixture begins to curdle.
4.Lightly fold in flour and lemon juice. Spoon evenly into recesses of each pan. Sprinkle with a little extra sugar (about 1 tablespoon).
5.Bake for 20-25 minutes, until cooked when tested with a skewer. Cool in pan for 5 minutes before turning onto a wire rack to cool completely
MAKES 8 MINI LOAVES This cake can be cooked in a 10 x 20cm loaf pan – allow cooking time of 30-35 minutes. As a variation, sprinkle with slivered almonds before baking, or add a little chopped mixed peel to the mix (about 1/4 cup).Note