Lemon Drizzle Cake Recipe

Ingredients

For the cake:

• 225g (8oz) unsalted butter, softened

• 225g (8oz) caster sugar

• 4 large eggs

• 225g (8oz) self-raising flour

• Zest of 2 lemons

• 1 tsp baking powder (optional, for extra rise)

For the drizzle:

• Juice of 2 lemons

• 85g (3oz) caster sugar

Method

1. Preheat the oven: Set your oven to 180°C (350°F/gas mark 4). Grease and line a 2lb (900g) loaf tin with parchment paper.

1. Make the batter: In a large bowl, cream together the softened butter and caster sugar until light and fluffy. Beat in the eggs one at a time, adding a spoonful of flour with each egg to prevent curdling. Fold in the remaining flour, baking powder (if using), and lemon zest until just combined.

1. Bake: Spoon the batter into the prepared tin and smooth the top. Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean.

1. Prepare the drizzle: While the cake is baking, mix the lemon juice and caster sugar together in a small bowl. The sugar won’t fully dissolve, and that’s fine—it adds a lovely crunchy topping.

1. Drizzle: Once the cake is out of the oven, leave it in the tin and poke holes all over the top with a skewer. Spoon the lemon drizzle evenly over the cake while it’s still warm, letting it soak in. The surface will form a crisp, zesty crust as it cools.

1. Cool and serve: Allow the cake to cool completely in the tin before removing. Slice and enjoy!

Tips

• For extra lemony flavor, add a bit more zest to the batter.

• Store in an airtight container for up to 3-4 days (if it lasts that long!).