Lemon drizzle cake
It’s difficult not to demolish this classic lemon drizzle in just one sitting, so why not make two at once?
- Prep:15 mins
Cook:45 mins
- Easy
Nutrition per serving
- kcal 399
- fat 21g
- saturates 13g
- carbs 50g
- sugars 0g
- fibre 1g
- protein 5g
- salt 0.3g
Ingredients
- 225g unsalted butter, softened
- 225g caster sugar
- 4 eggs
- 225g self-raising flour
- 1 lemon, zested
- 1½ lemons, juiced
- 85g caster sugar
Method
Heat the oven to 180C/160C fan/gas 4.
Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
Sift in the self-raising flour, then add the lemon zest and mix until well combined.
Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
While the cake is cooling in its tin, mix together the lemon juice and caster sugar to make the drizzle.
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.
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.