Lemon drizzle cake

Ingredients

225g unsalted butter softened

225g caster sugar

4 eggs

225g self-raising flour

finely grated zest 1 lemon

Drizzle topping

juice 1½ lemons

85g caster sugar

Method

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.

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