I love the moist cake which comes from the drizzle you pour over the cake after it has come out of the oven and this one has a real lemony tang to it. This is one my friends favourite cakes and as she is not feeling great this week, I thought I would make it to cheer her up.
What you will need….
225g unsalted butter, softened
225g golden caster sugar
4 egg, lightly beaten
2 lemons, zested
225g self raising flour, sifted
for the drizzle….
juice of 2 lemons
80g granulated sugar
How to make it…..
Heat the oven to 180⁰C/fan 160⁰C/gas mark 4 and butter and line a 2lb loaf tin with baking parchment.
Beat the butter and sugar in a medium sized bowl until light and fluffy. Add the eggs a little at a time until fully incorporated.
Fold in the sifted flour and add the lemon zest, gently mix until all the flour has been mixed in.
Spoon the mixture into the loaf tin and level off slightly and bake in the oven for 45-50 minutes.
While the cake is baking mix the ingredients together for the drizzle.
To test the cake is ready insert a skewer, if it comes out clean it is ready, if not leave it for 5 more minutes, remove from the oven and leave the cake to rest.
While it is still warm use the skewer and prick the surface of the cake all over, then pour over the drizzle. The drizzle mixture will sink in and the sugar will remain on the top as a lovely crispy coating.
Leave to cool completely before lifting out and slicing.