Lemon drizzle cake

Description

Ingredients

225g unsalted butter, softened
225g caster sugar
4 eggs
225g self-raising flour
1 lemon, zested

For the drizzle topping

1½ lemons, juiced
85g caster sugar

Method

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 loaf tin (8 x 21cm) 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 lemons 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.