Method
- step 1Heat the oven to 180C/160C fan/gas 4.
- step 2Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
- step 3Sift in the self-raising flour, then add the lemon zest and mix until well combined.
- step 4Line a 2 lb (about 14 x 24cm) loaf tin with greaseproof paper, then spoon in the mixture and level the top with a spoon.
- step 5Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
- step 6While the cake is cooling in its tin, mix together the lemon juice and caster sugar to make the drizzle.
- step 7Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.
- step 8Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
Ingredients:
225g unsalted butter
softened
225g caster sugar
4 eggs
225g self-raising flour
1 lemon
zested
For the drizzle topping
1½ lemons
juiced
85g caster sugar
Nutrition:
Nutrition: per slice
- kcal399
- fat21g
- saturates13g
- carbs50g
- sugars33g
- fibre1g
- protein5g
- salt0.3g