Our famous Lemon Drizzle Cake is one of our bestsellers and also one of our most requested recipes! A light, moist sponge drizzled with a zingy lemon syrup. So here it is, all ready for you to try baking at home...
225 g unsalted butter, room temperature, plus more for tin
300 g caster sugar
225 g self-raising flour
4 large eggs
1 tsp. finely grated lemon zest
1 tbsp. lemon juice
Heat oven to 200ºC (180ºC Fan). Brush a 2lb loaf tin with butter and line with baking parchment. Brush parchment with butter.
In a large bowl, beat together butter and 225g of the caster sugar until pale and creamy. Add eggs, one at a time, incorporating each egg before adding the next. Beat in the flour and the zest. Scrape into prepared loaf tin and smooth top.
Bake for 50 minutes to 1 hour or until a toothpick inserted into the middle comes out clean.
In a small bowl, stir together the lemon juice and remaining caster sugar. Prick the warm cake all over with a skewer, then pour over the drizzle. Let cool completely in tin.