Lemon Drizzle Cake
It's difficult not to demolish this classic lemon drizzle in just one sitting, so why not make two at once?
Method
Based on 10 servings, adjust as needed.
Step 1
Heat the oven to 180C/160C fan/gas 4.
Step 2
Beat together the butter and 225g of caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
Step 3
Sift in the self-raising flour, then add the lemon zest from one lemon and mix until well combined.
Step 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.
Step 5
Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
Step 6
While the cake is cooling in its tin, mix together the juice of one and a half lemons plus the remaining 85g of caster sugar to make the drizzle.
Step 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.
Step 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.
- Ingredients
- Based on 10 servings
-
225g Unsalted Butter, softened 1x Sainsbury's British Butter, Unsalted 250g -
4 Eggs 1x Sainsbury's British Free Range Eggs Medium x6 -
225g Self Raising Flour 1x Sainsbury's Self Raising Flour 500g -
2 Lemon, zest of 1 and juice of 1.5 2x Sainsbury's Lemons -
310g Caster Sugar, 225g for the cake mixture plus 85g for the drizzle 1x Sainsbury's White Caster Sugar 500g