Lemon Drizzle Cake

 

Lemon drizzle cake
 Time Of Preparation
  Prep: 15 mins  Cook: 45 mins  Easy Cuts into 10 slices

It's difficult not to demolish this classic by Tana Ramsay in just one sitting, so why not make two at once?

     Nutrition: per slice

1. kcal399
2. fat21g
3. saturates13g
4. carbs50g
5. sugars33g
6. fibre1g
7. protein5g
8. salt0.3g

1. Ingredients

2. 225g unsalted butter, softened
3. 225g caster sugar
4. 4 egg
5. finely grated zest 1 lemon
6. 225g self-raising flour

   For the drizzle topping

1. juice 1½ lemons

Method

Heat oven to 180C/fan 160C/gas 4. 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, 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.