Lemon Drizzle Cake
Over a year ago
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Ingredients
Accompaniment
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Method
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Heat oven to 180C/fan 160C/gas 4. Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the flour, then add the lemon zest 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 skewer into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle. Prick the warm cake all over with a skewer, then pour over the drizzle - the juice will sink in and the sugar will form a crisp topping. Leave 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.
Chef's Tips
My two tins (when I make a double portion) are not the same size, but I still bake them the same time. This time I had to put a bit of foil over though, as I thought they were getting a little too brown on top.
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