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
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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.