Lemon drizzle cake

Method

1. 1

   Heat the oven to 180C/160C fan/gas 4.

2. 2

   Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.

3. 3

   Sift in the self-raising flour, then add the lemon zest and mix until well combined.

4. 4

   Line a 2 lb (about 14 x 24cm) loaf tin with greaseproof paper, then spoon in the mixture and level the top with a spoon.

5. 5

   Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.

6. 6

   While the cake is cooling in its tin, mix together the lemon juice and caster sugar to make the drizzle.

7. 7

   Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.

8. 8

   Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

Nutrition

calories

399 calories

fatContent

21 grams fat

fiberContent

1 grams fiber

sugarContent

33 grams sugar

sodiumContent

0.3 milligram of sodium

proteinContent

5 grams protein

carbohydrateContent

50 grams carbohydrates

saturatedFatContent

13 grams saturated fat

Indicative values from the source, for the original recipe.

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