Lemon drizzle cake
Ingredients
225g unsalted butter softened
225g caster sugar
4 eggs
225g self-raising flour
finely grated zest 1 Drizzle topping
juice 1½ lemons 85g caster sugar Lemon drizzle cake Heat oven to 180C/fan 160C/gas 4. Beat together 225g softened unsalted butter and 225g castor sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. Sift in 225g self-rising flour, then add the finely grated zest of 1 lemon and blend until well combined. Line a loaf tin (8 x 21cm) with paper, then spoon within the mixture and level the highest with a spoon. Bake for 45-50 mins until a skinny skewer inserted into the center of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 1 ½ lemon and 85g caster sugar to make the drizzle. Prick the nice and cozy cake everywhere with a skewer or fork, then pour over the drizzle – the juice will sink in and therefore the sugar will form a stunning, crisp topping. Leave within the tin until completely cool, then remove and serve. Will confine an airtight container for 3-4 days, or freeze for up to 1 month.Method
