Lemon Drizzle Cake

A zesty and moist lemon drizzle cake, soaked with a tangy lemon syrup, and topped with a light sugar icing, perfect for any occasion.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cream the butter and caster sugar together, until light and fluffy.

Step 2

Gradually beat in 4 eggs, plus zest and juice of 3 lemons

Step 3

Fold in flour

Step 4

Pour the mixture into the prepared cake tin / loaf tin and smooth the top to level.

Step 5

Bake, at 180Cfor 45-50 minutes or until a skewer, inserted in the centre, comes out clean.

Step 6

Mix the icing sugar and lemon juice, of 2 lemons, to make a syrup. Set aside.

Step 7

As soon as the cake comes out of the oven, prick the top all over with a cocktail stick.

Step 8

Stir the syrup briefly to make sure the sugar has dissolved, then spoon evenly over the cake, allowing it to soak in before adding more.

Step 9

Leave the cake to cool completely in the tin.

Step 10

Transfer the cake to a serving board, peeling off baking parchment.

Step 11

To decorate, sift the icing sugar into a bowl and add the lemon juice to make a smooth icing.