Ingredients
Cake
225 g unsalted butter, softened
225g caster sugar
4 eggs
Finely grated zest of 1 lemon
225g self-raising flour
Drizzle topping
Juice 1½ lemons
85g caster sugar
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 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.
Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
No comments:
Post a Comment