Lemon Drizzle Cake


Serves 12

INGREDIENTS

  • 225g Soft unsalted butter
  • 225g Caster Sugar
  • 4 eggs
  • 225g Self Raising flour
  • zest of 1 lemon

For Drizzle

  • Juice from 1 1/2 lemons
  • 85g caster sugar

METHOD

  1. Preheat Oven to 160c fan assisted, 180c non fan
  2. in a large bowl beat together the soft butter and caster sugar until light and fluffy (can use a whisk)
  3. Add one egg and beat into butter mixture, repeat until all 4 eggs are mixed into butter mixture.
  4. Mix in the flour until all combined
  5. Add zest from 1 lemon and mix
  6. Grease or line a 2lb loaf tin.
  7. Spoon in mixture and level. Tap loaf tin onto work surface a few times to remove any air pockets.
  8. place in oven and cook for 45-50mins until skewer comes out of cake clean.
  9. Remove from heat but leave in tin. Prick the cake with a skewer several times.
  10. Combine the juice of 1 and a 1/2 lemons with 85g caster sugar and whisk until sugar dissolved.
  11. Pour over the still warm cake and leave in tin until cooled.