Lemon Drizzle Cake is the very first bake I learnt. A simple sponge, drenched in fresh lemon juice for a zingy, light loaf!
Ingredients
- 225g salted butter
- 225g golden caster sugar
- 225g self-raising flour
- 4 eggs
- 1 lemon, zest of
- 85g caster sugar
- 1 1/2 lemon, juice of
- 225g salted butter at room temperature
- 225g golden caster sugar
- 225g self-raising flour
- 4 large free-range eggs
- 1 lemon, zest of
- 85g caster sugar
- 1 1/2 lemon, juice of
Preheat the oven to 180°C/350°F/gas 4.
Beat together your butter and caster sugar until light, pale and fluffy. Crack your eggs in one at a time and whisk between. If your mixture starts to curdle, do not panic, your flour will bring it back together. Add the grated zest of 1 lemon. Fold in your sifted flour.
Decant into a greased and lined loaf tin and bake for 40-45 minutes until golden and a skewer comes out clean.
Mix together your additional caster sugar and lemon until dissolved. Using a skewer, poke holes into your lemon drizzle cake and pour over the lemon syrup whilst your cake is still hot and in the tin.
Leave to cool before slicing and enjoying with a lovely cup of tea.