Lemon drizzle cake

Name: Lemon drizzle cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 10 servings
Ingredients: 225 g Butter, softened; 225 g Caster sugar; 4 Eggs; 225 g Self-raising flour; 30 ml Milk; 2 Lemons, zest in the cake, juice for the drizzle; 100 g Caster sugar

A buttery lemon loaf soaked while warm in a sharp, sugary lemon syrup that sets into a crackly crust. The British teatime cake everybody loves, and it keeps well in a tin for a few days.

Ingredients

225 g Butter, softened
225 g Caster sugar
4 Eggs
225 g Self-raising flour
30 ml Milk
2 Lemons, zest in the cake, juice for the drizzle
100 g Caster sugar

Method

Heat the oven to 180°C (160°C fan). Grease and line a 900g (2lb) loaf tin.
Beat the butter and sugar until pale and fluffy, then beat in the eggs one at a time. Fold in the flour, the lemon zest and the milk.
Spoon into the tin, level the top and bake until risen and golden and a skewer comes out clean.
Mix the lemon juice with the 100g sugar; don't let it dissolve completely, you want some crunch.
While the cake is still hot, prick it all over with a skewer and spoon over the drizzle. Leave in the tin until completely cool, then lift out and slice.