Foodie Friday: Lemon Drizzle Cake

An oldie but definitely a goodie ;)

Preparation time:  15 minutes                                                   Cooking time: 40-50 minutes

 

Ingredients

 

Cake

225g self-raising flour

225g butter

225g caster sugar

4 eggs

Zest of two lemons (could use one to tone down the lemony-ness)

Juice of half a lemon

 

Drizzle

Juice of one and a half lemons

100g caster sugar

 

Method

1. Pre-heat oven to 180 degrees centigrade/ gas mark 4. Grease loaf-tin if not using a silicone one.

2. Beat together butter and sugar, then add eggs and combine. Sift in flour and fold in gently.

3. Add lemon zest and juice (amount dependant on preference) and mix through.

4. Transfer to loaf-tin and bake for 40-50 minutes or until a skewer comes out clean.

5. Make the drizzle by combining caster sugar with lemon juice.

6. After baking, allow the cake to cool slightly before pricking with a fork and pouring over the drizzle. The drizzle will sink through the holes throughout the cake and make it extra lemony and delicious.

7. Allow to cool completely before slicing, otherwise it will just fall apart.

8. Make a cuppa and enjoy!