Name: Lemon drizzle cake
Cook time: 45 min
Total time: 45 min
Yield: Cuts into 10 slices
Cuisine: British
Ingredients: 225g unsalted butter softened; 225g caster sugar; 4 eggs; 225g self-raising flour; 1 lemon zested; 1½ lemons juiced; 85g caster sugar

Lemon drizzle cake

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

45 min total 45 min cook Cuts into 10 slices 399 cal

Instructions

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1 Heat the oven to 180C/160C fan/gas 4.
2 Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
3 Sift in the self-raising flour, then add the lemon zest and mix until well combined.
4 Line a 2 lb (about 14 x 24cm) loaf tin with greaseproof paper, then spoon in the mixture and level the top with a spoon.
5 Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
6 While the cake is cooling in its tin, mix together the lemon juice and caster sugar to make the drizzle.
7 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.
8 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.