Lemon Drizzle Cake

Instructions

1. 1

   Cream butter and sugar

   Preheat oven to 180°C (160°C fan). Grease and line a 900g (2lb) loaf tin. Beat butter and caster sugar together until pale and fluffy, about 4–5 minutes.

2. 2

   Add eggs and lemon

   Beat in eggs one at a time, adding a tablespoon of flour with each to prevent curdling. Fold in remaining flour, baking powder, lemon zest, and lemon juice.

3. 3

   Bake

   Pour into the prepared tin and bake for 40–45 minutes until golden and a skewer comes out clean.

4. 4

   Make the drizzle

   While the cake is still hot from the oven, mix lemon juice and granulated sugar together (don't dissolve it — you want the crunch).

5. 5

   Drizzle while hot

   Poke the hot cake all over with a skewer. Pour the drizzle slowly over the top, letting it soak in. Leave to cool completely in the tin — the top will form a beautiful crackly crust.