Lemon Drizzle Cake
For the cake
- 225g unsalted butter, softened
- 225g caster sugar
- 225g self-raising flour
- 4 eggs
- 1 lemon, zested
For the drizzle
- 1½ lemons, juiced
- 85g caster sugar
Heat the oven to 180°C/160°C.
Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing.
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 nice and clean.
Whilst your cake is cooling in its tin, mix together the juice from the lemons 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 tasty, crisp topping. If you have any left over lemon zest, sprinkle over the top of the cake.
Leave in the tin until completely cool, then remove and serve and enjoy with a well-deserved cup of tea. If you try this recipe, we’d love you to share a photo with us over on our Facebook page, or email us at firstname.lastname@example.org.