It's tough to not demolish this basic lemon drizzle in only one sitting, so why not make two without delay?

  • Preparation and cooking time
    • Prep:15 minutes
    • Prepare dinner:45 minutes
  • Straightforward
  • Cuts into 10 slices

  • Freezable

Diet: per slice
Spotlight Nutrient Unit
kcal 399
fats 21g
saturates 13g
carbs 50g
sugars 33g
fibre 1g
protein 5g
low in salt 0.3g

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Substances

  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 eggs
  • 225g self-raising flour
  • 1 lemon, zested

For the drizzle topping

  • 1½ lemons, juiced
  • 85g caster sugar

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Technique

  • STEP 1

    Warmth the oven to 180C/160C fan/gasoline 4.

  • STEP 2

    Beat collectively the butter and caster sugar till pale and creamy, then add the eggs, separately, slowly mixing via.

  • STEP 3

    Sift within the self-raising flour, then add the lemon zest and blend till nicely mixed.

  • STEP 4

    Line a 2 lb (about 14 x 24cm) loaf tin with greaseproof paper, then spoon within the combination and stage the highest with a spoon.

  • STEP 5

    Bake for 45-50 minutes till a skinny skewer inserted into the centre of the cake comes out clear.

  • STEP 6

    Whereas the cake is cooling in its tin, combine collectively the lemon juice and caster sugar to make the drizzle.

  • STEP 7

    Prick the nice and cozy cake throughout with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will type a beautiful, crisp topping.

  • STEP 8

    Depart within the tin till utterly cool, then take away and serve. Will preserve in an hermetic container for 3-4 days, or freeze for as much as 1 month.

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