LEMON DRIZZLE CAKE RECIPE

Best classic cake by Tana Ramsay. Easy to make and very delicious!

Prep Time    : 15  mins

Cook Time   : 45 mins

Servings      : cuts into 10 slices

INGREDIENTS

·         225g unsalted butter, softened

·         225g caster sugar

·         4 eggs

·         225g self-raising flour

·         finely grated zest 1 lemon

·         For the drizzle topping

·         juice 1½ lemons

·         85g caster sugar

INSTRUCTIONS

1.   Heat oven to 180C/fan 160C/gas 4.

2.  Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through.

3.  Sift in 225g self-raising flour, then add the finely grated zest of 1 lemon and mix until well combined.

4. Line a loaf tin (8 x 21cm) 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 juice of 1 ½ lemons and 85g 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.

Recipe from bbcgoodfood.com

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