Lemon drizzle cake
Cook: 45 min 10 servings
Originally from bbcgoodfood.com
Instructions
- 1Heat the oven to 180C/160C fan/gas 4.
- 2Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
- 3Sift in the self-raising flour, then add the lemon zest and mix until well combined.
- 4Line a 2 lb (about 14 x 24cm) loaf tin with greaseproof paper, then spoon in the mixture and level the top with a spoon.
- 5Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
- 6While the cake is cooling in its tin, mix together the lemon juice and caster sugar to make the drizzle.
- 7Prick 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.
- 8Leave 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.