Lemon drizzle cake

By Tana Ramsay

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

Method

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