Lemon Drizzle Cake

Ingredients

• 225g Unsalted Butter, softened
• 225g Caster Sugar
• 4 Large Eggs
• 225g Self-Raising Flour
• 1 teaspoon Baking Powder
• Zest of 2 Lemons
• 2 tablespoons Whole Milk
• 100g Granulated Sugar
• Juice of 2 Lemons

Instructions

1. Preheat the oven to 180°C (160°C fan) and grease and line a 2lb loaf tin.
2. Beat the butter and caster sugar together until pale and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Fold in the self-raising flour and baking powder.
5. Stir in the lemon zest and milk until evenly combined.
6. Spoon the batter into the prepared tin and level the surface.
7. Bake for 45–50 minutes until golden and a skewer inserted into the centre comes out clean.
8. Mix the lemon juice with the granulated sugar to make the drizzle.
9. While the cake is still warm, prick the top all over with a skewer and slowly spoon the drizzle over the cake.
10. Leave the cake to cool completely in the tin before removing and slicing.

instructions_source: editorial-classic