Zingy Lemon Drizzle Cake Recipe

Ingredients

FOR THE CAKE:
225g unsalted butter, room temperature
225g caster sugar
4 eggs
225g self-raising flour
1 lemon, zest only
FOR THE DRIZZLE:
1½ lemons, juice only
85g caster sugar

Prep: 10 mins | Cook: 45-50 mins

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Method

1. Warm your oven to 180°C/Fan 160°C/Gas 4. Line a loaf tin (approximately 8cm x 21cm) with baking paper.

2. In a large bowl, beat together 225g room temperature butter and 225g of the caster sugar with electric beaters or a wooden spoon till pale and creamy. Add the eggs 1 at a time, beating to combine before adding the next.

3. Sift in 225g self-raising flour. Finely grate in the zest of 1 lemon and fold together with a spatula till combined.

4. Scrape the mixture into the lined loaf tin and level out the top with the back of your spatula or spoon. Slide the tin into the oven and bake for 45-50 mins, till a toothpick or skewer inserted into the centre comes out clean.

5. Let the baked cake cool in its tin for a couple of mins, while you make the lemon drizzle. Mix the juice of 1½ lemons with 85g caster sugar and stir to dissolve the sugar.

6. Prick the top of the warm cake all over with a skewer, then pour over the lemon drizzle. It will seem like a lot of juice, but it’ll all sink into the cake to make it moist and lemony, and give it a sticky-sweet glaze.

7. Leave the cake in the tin to cool completely. You can use the sides of the baking paper to lift it out of the tin. Serve in slices.

8. When Life Gives You Lemon Drizzle
This cake will keep in a sealed container for 3-4 days. It can also be frozen for up to 1 month.