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 flour
- 1 lemon, zested
- 1½ lemons, juiced
- 85g caster sugar
For the drizzle topping
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.
