This classic cake is a favorite for a reason. It's light, fluffy, and bursting with lemon flavor. The drizzle is the perfect finishing touch, adding a bit of sweetness and tartness.
· 225g (8oz) butter, softened
· 225g (8oz) caster sugar
Ingredients:
· 4 large egg
· 275g (10oz) self-raising flour
· 1 teaspoon baking powder
Ingredients:
· Zest of 2 lemon
· 100g (3.5oz) icing sugar
· Juice of 1 lemon
Ingredients:
Preheat oven to 160°C (320°F). Grease and flour a 2lb loaf tin.
Instructions:
· Cream together the butter and sugar until light and fluffy.
· Beat in the eggs one at a time, then stir in the flour, baking powder, and lemon zest.
Instructions:
Pour the batter into the prepared tin and bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
Instructions:
While the cake is still warm, make the drizzle by mixing together the icing sugar and lemon juice.
Instructions:
· Poke holes all over the cake with a skewer and pour over the drizzle.
· Allow the cake to cool completely before slicing and serving.
Instructions:
For a stronger lemon flavor, add an extra tablespoon of lemon zest to the batter.
Tips:
To make a glaze instead of a drizzle, simply add more lemon juice to the icing sugar until it reaches the desired consistency.
Tips:
Serve the cake with a dollop of whipped cream or a dusting of icing sugar.
Learn more