Simple Lemon Drizzle recipe

I am never sure whether it’s a cake or a loaf – I am sure there must be qualifying criteria – a bit like fruit and vegetables- so I will just refer to it as Lemon Drizzle!!!

One of the many reasons that I love this recipe is the amounts in the ingredients, “225 and four” is my constant chant as I make this, even my poor tiny maths brain can remember this! Oh and also it tastes utterly delicious

Ingredients

225g unsalted butter softened
225g caster sugar
4 eggs
225g self-raising flour
1 lemon zested

For the drizzle topping

1½ lemons juiced
85g caster sugar

Method

Step 1
Heat the oven to 180C/160C fan/gas 4. Or middle of the Aga with the blind baking tray above (remove with ten minutes to go).

Step 2 Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.

Step 3 Sift in the self-raising flour, then add the lemon zest and mix until well combined.

Step 4 Line a 2 lb (about 14 x 24cm) loaf tin with greaseproof paper, then spoon in the mixture and level the top with a spoon.

Step 5 Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.

Step 6 While the cake is cooling in its tin, mix together the lemon juice and caster sugar to make the drizzle.

Step 7 Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.

Step 8 Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

If you want to jazz it up a little you can add edible flowers, using the skewered holes for the stalks.