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Lemon drizzle cake
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150g golden caster sugar
100g unsalted butter, softened
2 eggs, lightly beaten
150g self-raising flour
3 tbsp whole milk
2 lemons, zest and juice
50g granulated sugar
1. Preheat the oven to 180°C, gas mark 4. Line a 900g loaf tin with baking parchment. In a mixing bowl, beat together the caster sugar and butter for 3 - 4 minutes until fluffy and very pale in colour. Beat in the eggs, then sieve in the flour, mixing well to combine. Stir in the milk and lemon zest.
2. Spoon the mixture into the tin and bake for 45 minutes, until a skewer inserted into the centre of the cake comes out clean.
3. Ten minutes before the cake comes out of the oven, heat the lemon juice and granulated sugar in a pan until the sugar has dissolved; set aside.
4. Remove the cake from the oven and, while still hot and in its tin, prick all over with a skewer. Pour over the hot lemon syrup and leave the cake to cool completely in the tin before removing and slicing to serve.
Typical values per serving:
This recipe was first published in March 2012.