Lemon Drizzle Cake
By Laurapackham
1 Picture
Ingredients
- 225g unsalted butter, softened
- 225g caster sugar
- 4 eggs
- 1 lemon, zest
- 225g self-raising flour
- For the drizzle icing
- juice of 1½ lemons
- 85g caster sugar
Details
Level of difficulty Average
Preparation time 15mins
Cooking time 45mins
Cost Average budget
Preparation
Step 1
Heat oven to 180°C fan .
Step 2
Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through.
Step 3
Sift in 225g flour, then add the finely grated zest of 1 lemon 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 juice of 1 1/2 lemons and 85g 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.
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