Ingredients
225g unsalted butter, softened
225g caster sugar
4 eggs
Eggs
finely grated zest 1 lemon
Lemon
225g self-elevating flour
For the drizzle topping
juice 1½ lemons
Lemon
85g caster sugar
Method
Heat oven to 180C/fan 160C/fuel 4. Beat together 225g softened unsalted butter and 225g caster sugar until faded and creamy, then upload four eggs, one by one, slowly mixing thru. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until nicely mixed. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon inside the mixture and stage the top with a spoon.
Bake for forty five-50 mins until a skinny skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, blend collectively the juice of one 1/2 lemons and 85g caster sugar to make the drizzle. Prick the nice and cozy cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will shape a lovely, crisp topping. Leave within the tin until completely cool, then eliminate and serve. Will hold in an airtight container for 3-four days, or freeze for up to one month.
225g unsalted butter, softened
225g caster sugar
4 eggs
Eggs
finely grated zest 1 lemon
Lemon
225g self-elevating flour
For the drizzle topping
juice 1½ lemons
Lemon
85g caster sugar
Method
Heat oven to 180C/fan 160C/fuel 4. Beat together 225g softened unsalted butter and 225g caster sugar until faded and creamy, then upload four eggs, one by one, slowly mixing thru. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until nicely mixed. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon inside the mixture and stage the top with a spoon.
Bake for forty five-50 mins until a skinny skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, blend collectively the juice of one 1/2 lemons and 85g caster sugar to make the drizzle. Prick the nice and cozy cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will shape a lovely, crisp topping. Leave within the tin until completely cool, then eliminate and serve. Will hold in an airtight container for 3-four days, or freeze for up to one month.