Lemon Drizzle Cake

Here’s a magic cake – just watch it disappear! It might even be a good idea to make two or three because they keep well. Just remember to hide them well!

You Will Need:

225g unsalted butter , softened
225g caster sugar
4 eggs
finely grated zest 1 lemon
225g self raising flour
For the Icing:
Juice of 11/12 lemons
85g castor sugar

Method:

Heat oven to 180C/fan 160C/gas 4. Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the 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 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.