Lemon Drizzle Cake
It's difficult not to demolish this classic lemon drizzle in just one sitting, so why not make two at once?
Ingredient
- 225g unsalted butter, softened
- 225g caster sugar
- 4 eggs
- 225g self-raising flou
- 1 lemon, zested
Direction
STEP 1 Heat the oven to 180C/160C fan/gas 4.
STEP 2 Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
STEP 3 Sift in the self-raising flour, then add the lemon zest and mix until well combined.
STEP 4 Line a 2 lb (about 14 x 24cm) loaf tin with greaseproof paper, then spoon in the mixture and level the top with a spoon.
STEP 5 Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
STEP 6 While the cake is cooling in its tin, mix together the lemon juice and caster sugar to make the drizzle.
STEP 7 Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.
STEP 8 Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
