Lemon drizzle cake
This cake keeps well in a sealed tin for up to four days
SERVES
10
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
50
MINUTES
Ingredients
175g butter
175g caster sugar
2 extra tbsp caster sugar
3 eggs
175g self-raising flour
zest and juice of 1 lemon
Method
Preheat the oven to 180°C.
Cream the butter and sugar together and add the eggs and flour alternately, a tablespoon at a time, beating in gently. Finally, add the lemon zest (reserving the remainder of the lemon) and pour the cake mixture into a greased and lined 900g (2 Ib) loaf tin.
Bake in the centre of the oven for approximately 50-60 minutes, until golden brown and firm to touch. A skewer inserted into the centre of the cake should come out clean.
Meanwhile strain the juice of the lemon and add it to the 2 tablespoons of caster sugar in a small saucepan. Boil the mixture together for 2 minutes until the sugar is dissolved.
Remove the cake from the oven and leave it in the tin, prick the surface lightly with a fine skewer.
Pour the lemon syrup over the cake ten minutes after it is out of the oven, leaving it to become cold before turning onto a plate to serve.
