Lemon Drizzle Cake

Shopping list

• 225 g unsalted butter — softened at room temperature

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• 225 g caster sugar

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• 4 large eggs

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• 225 g self-raising flour

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• 1 teaspoon baking powder

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• 2 unwaxed lemon zest

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• 3 tablespoons whole milk

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• 4 tablespoons unwaxed lemon juice — about 2 lemons

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• 175 g granulated sugar — works best for crunchy texture

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Step by step

1. 1

   Preheat your oven to 180°C (160°C Fan / Gas Mark 4). Grease a 9x5-inch loaf tin and line it with baking parchment, leaving a slight overhang at the sides for easy removal later.

2. 2

   In a large mixing bowl, beat the softened unsalted butter and caster sugar together using an electric hand mixer or wooden spoon until pale, light, and fluffy.

3. 3

   Beat in the eggs one at a time, adding a tablespoon of the flour with each egg to prevent the mixture from curdling. Stir in the fresh lemon zest.

4. 4

   Sift in the self-raising flour and baking powder. Gently fold them into the batter using a spatula or metal spoon until just combined, then stir in the milk to loosen the mixture to a dropping consistency.

5. 5

   Spoon the batter evenly into your prepared loaf tin, smoothing the top with the back of a spoon. Bake in the centre of the oven for 45 to 50 minutes, or until a skewer inserted into the centre comes out clean.

6. 6

   While the cake is baking, mix the lemon juice and granulated sugar together in a small jug so the sugar stays partly dissolved and crunchy.

7. 7

   As soon as the cake comes out of the oven, leave it in its tin and use a fine skewer or cocktail stick to poke holes all over the top. Pour the lemon and sugar mixture evenly across the warm cake. The warmth will help the liquid soak right through while the sugar forms a crisp crust on top.

8. 8

   Leave the cake to cool completely in the tin before turning it out, as this allows the crunchy topping to set properly. Slice and serve with afternoon tea or as part of an outdoor spread.