Ingredients
A 2lb loaf tin (or two llb loaf tins) and loaf
tin liners (or greaseproof paper)
For the cake:
200g caster sugar
200g unsalted butter
4 large eggs
220g self-raising flour, sifted
1 lemon, zested and juiced
For the drizzle:
4 tbsp caster sugar
Juice of i/2 lemon (about 2 tbsp)
For the icing:
4 tbsp icing sugar
Juice of i/2 lemon (about 2 tbsp)
Method
1. Preheat oven to 160 degrees fan.
bakes
2. Put your loaf tin liner into the tin or grease and line a tin if you don’t have a liner.
3. Beat the caster sugar, butter and most of the lemon zest together in a stand mixer or with a hand mixer for about 5 minutes until light and fluffy. Leave a small amount of zest aside for decoration later.
4. Add the eggs and sift in the flour. Mix until
smooth for 1-2 minutes. Add the lemon juice and combine.
5. Pour into the lined loaf tin and bake for 45-50 minutes until golden and a skewer comes out clean.
6. Make the drizzle by mixing the caster sugar with the lenon juice. Once the cake is cooked, poke holes in the cake with a skewer and use a pastry brush to add the drizzle. Leave to cool in the tin.
7. Mix the icing sugar together with about 1-2 tbsp lemon juice. It needs to be quite thick.
Drizzle over the cake once cooled a little and
sprinkle over the lemon zest. Slice and enjoy!
