Lemon Madeira Cake

I have made this twice now, and I really like it. Not too sweet, very crumbly, simple and delicious. Goes well with coffee or tea, you can make a glaze/icing for it, or not. For a small one in a loaf pan I halve the recipe, for the full recipe I used an 8x8 square pan. I also used some orange zest and juice since I had an orange handy, and the mixed citrus flavor was nice.

Adapted from: https://www.nigella.com/recipes/my-mother-in-law-s-madeira-cake

Ingredients:
    16 tablespoons (2 sticks) unsalted butter (softened)
    1 cup white sugar (plus extra for sprinkling)
    grated zest and juice of 1 lemon
    3 large eggs
    1 1/3 cups self-raising flour
    2/3 cup all-purpose flour


Directions:

1. Prepare your baking dish with a coating of butter, and then put in about 1 tablespoon of flour and coax it around until the whole inside surface is covered.
2. Preheat the oven to 325ºF.
3. Cream the butter and sugar, and add the lemon zest.
4. Add the eggs, one at a time, with a tablespoon of the flour for each (optional to add flour along with the eggs, deduct this from total flour if you do it this way).
5. Then gently mix in the rest of the flour and, finally, the lemon juice.
6. Sprinkle with white or turbinado sugar (about 2 tablespoons) before it goes into the oven, and bake for 1 hour or until a cake-tester comes out clean.
7. Remove to a wire rack, and let cool in the tin before turning out.