INGREDIENTS
- 225g unsalted butter, softened
- 225g caster sugar
- 4 eggs
- 225g self-raising flour
- 2 lemons, zested
Drizzle
- 60g caster sugar
- Juice of 1 lemon
Icing (Optional)
- 40 g icing sugar
- ½-2 tsp lemon juice or water
METHOD
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Heat the oven to 180C/160C fan/gas 4.
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In a bowl, beat the butter and caster sugar together until pale and creamy, then add the eggs, one at a time, slowly mixing through.
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Sift in the self-raising flour and add the lemon zest and mix until well combined.
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Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
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Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
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While the cake is cooling in its tin, mix together the lemon juice and caster sugar to make the drizzle.
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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.
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While the loaf is left to cool mix together the icing sugar with the lemon juice. Gradually add more lemon juice until when you lift up your spoon it drips off slowly. If you accidentally add too much liquid then simply add a little more sugar until you have your desired consistency.
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Once your cake has cooled completely, drizzle the icing across the top of the cake.
