Lemon drizzle cake

It's difficult not to demolish this classic lemon drizzle in just one sitting, so why not make two at once? Laura's Notes: Zested 2 lemons instead of 1 since I was using 1 1/2 for juice anyway.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 180C/160C fan/gas 4.

Step 2

Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.

Step 3

Sift in the self-raising flour, then add the lemon zest and mix until well combined.

Step 4

Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

Step 5

Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.

Step 6

While the cake is cooling in its tin, mix together the lemon juice and caster sugar to make the drizzle.

Step 7

Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.

Step 8

Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

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