Lemon Drizzle Cake
It's difficult not to demolish this classic lemon drizzle in just one sitting, so why not make two at once?
Ingredients
- 225 g unsalted butter softened
- 225 g caster sugar
- 4 eggs
- 225 g self-raising flour
- 1 lemon zested
- 1½ lemons juiced
- 85 g caster sugar
Instructions
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Heat the oven to 180 °C/160 °C fan/gas 4.
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Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
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Sift in the self-raising flour, then add the lemon zest and mix until well combined.
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Line a 907 g (about 14 x 24cm) loaf tin with greaseproof paper, then spoon in the mixture and level the top with a spoon.
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Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
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While the cake is cooling in its tin, mix together the lemon juice and caster sugar to make the drizzle.
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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.
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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.
Notes
Committed to this collection by the hand of Hunter.
