The steps are straightforward and easy to follow, making this recipe perfect for both novice and experienced bakers. The tangy lemon flavour, combined with the sweetness of the cake, makes for a refreshing and delicious combination. The crisp sugar topping adds a lovely crunch that contrasts beautifully with the soft, moist cake.
Ingredients:
For the cake:
- 225g unsalted butter, softened
- 225g caster sugar
- 4 eggs, beaten
- 225g self-raising flour
- peel of 1 lemon
For the drizzle topping:
- juice of 1½ lemons
- 85g caster sugar
Method of preparation:
Preheat the oven to 180C/160C fan/gas 4. Cream 225g softened unsalted butter and 225g caster sugar until pale and creamy.
Add the 4 eggs, one at a time, beating slowly.
Sift in 225g self-raising flour, then add the lemon zest and mix well.
Line a 8 x 21cm loaf tin with greaseproof paper, spoon in the mixture and level the top with a spoon.
Bake for 45-50 minutes until a thin skewer inserted in the centre of the cake comes out clean.
While the cake is cooling in the tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the glaze.
Prick the warm cake all over with a skewer or fork, then pour over the glaze – the juice will soak in and the sugar will form a lovely crisp topping.
Leave in the tin until completely cool, then remove and serve.
