Classic Lemon Drizzle Cake
by Tavolino
A moist, zesty sponge cake soaked in a tangy lemon syrup that creates a delicious, crunchy sugar crust.
Ingredients
- Unsalted butter, softened 225g
- Caster sugar 225g
- Eggs 4
- Self-raising flour 225g
- Lemon, zested 1
- Lemon juice 1½ lemons
- Caster sugar (for topping) 85g
Preparation
- 1
Preheat your oven to 180°C (160°C fan) and grease a loaf tin.
- 2
In a large bowl, cream together 225g softened unsalted butter and 225g caster sugar until pale and fluffy.
- 3
Beat in 4 eggs, one at a time, mixing well after each addition.
- 4
Fold in 225g self-raising flour and the zest of 1 lemon until just combined.
- 5
Spoon the batter into the prepared loaf tin and level the top with a spatula.
- 6
Bake the cake in the preheated oven for 45 minutes or until a skewer comes out clean.
- 7
While the cake bakes, mix the juice of 1½ lemons with 85g caster sugar to create the drizzle.
- 8
Remove the cake from the oven and prick the top all over with a skewer or fork.
- 9
Pour the lemon drizzle over the warm cake, allowing the sugar to sink into the sponge.
- 10
Leave the cake in the tin to cool completely before serving.