This wonderfully simple lemon drizzle cake recipe is super-quick to prepare and perfect for weekend baking with family and friends.
Lemon Drizzle Cake
Serves 8-10
Ingredients
225g unsalted butter, room temperature, plus extra for greasing
225g caster sugar
4 free-range eggs
225g self-raising flour
2 unwaxed lemons, zest and and juice
85g icing sugar
Method
1. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g loaf tin with a butter or line with baking paper.
2. Tip the remaining butter and caster sugar into a food processor and blend for a few seconds. Add the eggs one at a time, blending after each addition. Add the flour and lemon zest and blend until smooth.
3. Pour the batter into the lined baking tin, flatten the top with the back of a spoon and bake for 50–55 minutes.
4. Meanwhile, stir together the lemon juice and icing sugar. When the cake has cooled a little, poke holes in the top using a skewer, chopstick or a piece of raw spaghetti. Drizzle over the icing, set aside for a few minutes, and serve.
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