Lemon Drizzle Loaf

Shopping list

• 175 g unsalted butter — softened

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• 175 g caster sugar

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• 3 piece eggs — beaten

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• 175 g self-raising flour

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• 2 piece lemon — zest and juice

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• 2 tbsp milk

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• 85 g granulated sugar — for the drizzle

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Step by step

1. 1

   Preheat your oven to 180°C (160°C fan). Grease and line a 900 g (2 lb) loaf tin with baking parchment.

2. 2

   In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy.

3. 3

   Gradually add the beaten eggs, a little at a time, beating well after each addition.

4. 4

   Fold in the self-raising flour and the zest of both lemons, then stir in the milk until you have a smooth batter.

5. 5

   Pour the batter into the prepared loaf tin and level the top with a spatula.

6. 6

   Bake in the preheated oven for 45– 50 minutes, or until a skewer inserted into the centre comes out clean.

7. 7

   While the cake is baking, make the drizzle by mixing the juice of both lemons with the granulated sugar in a small bowl.

8. 8

   As soon as the cake comes out of the oven, prick the top all over with a skewer and slowly pour the lemon drizzle over the hot cake, allowing it to soak in.

9. 9

   Leave the cake to cool completely in the tin before turning out and slicing.