LEMON DRIZZLE CAKE RECIPE

RECIPE FOR LEMON DRIZZLE CAKE

Lemon Drizzle Cake

Ingredients
225g unsalted butter, softened
225g caster sugar
4 eggs
finely grated zest 1 lemon
225g plain flour or 225 self raising flour and no baking powder
2.25 teaspoon baking powder

FOR THE DRIZZLE TOPPING

juice 1 ½ lemon
85g caster sugar

Heat oven to fan 160C.
Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through.
Sift in 225g flour and baking powder, then add the finely grated zest of 1 lemon and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. Prick 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. Leave in the tin until completely cool, then remove and serve.