Lemon Drizzle Cake

My version of lemon drizzle cake doesn't have the gritty white crystallised sugar crust over the top of it. Instead the glaze totally penetrates the cake making in very lemony and moist and totally irresistible.

Lemon Drizzle Cake

225g Butter (unsalted, softened)

225g Caster Sugar

4 Eggs

2 Lemons (zest and juice)

225g Self Raising Flour

85g Caster Sugar

• Preheat the oven to Gas 4/180 C/350 F and grease and line a loaf tin.
• Beat together the butter and sugar (225g) until pale.
• Slowly add the eggs, one at a time whilst still beating the mixture.
• Sift in the flour and fold into the mixture.
• Add the lemon zest and mix to combine.
• Spoon the mixture into the loaf tin and smooth out.
• Bake for 50-55 minutes until golden brown and the skewer comes out clean.
• Once cooled, set aside to cool.
• Whilst cooling, mix the 85g of caster sugar with the lemon juice and mix thoroughly.
• Skewer the cake all over and then spoon the lemon syrup over to soak into the cake.
• Leave the cake for a good hour to soak up all the juice.
• Slice and serve.