Rub the butter into the flour until it resembles breadcrumbs.
Mix in the caster sugar, currants and lemon zest. Add the milk to the dry ingredients and combine to form a stiff dough.
Line your cake tin with baking paper and press the dough into tin. Make a criss-cross pattern on top of the cake by using diagonal lines.
Bake at 180 degrees in preheated oven for 30 minutes or until golden brown.
Allow to cool for a few minutes. When still warm, brush the cake with milk and sprinkle on some sugar. Serve with a cup of tea or coffee!
Notes
Storage - will store in a sealed tin for 3-5 days. Heavy cake keeps fresh really well!Freezing - yes you can freeze heavy cake in a Tupperware and defrost when needed.