how to make a lemon drizzle cake

you need

• 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

• step 1
  Heat the oven to 180C/160C fan/gas 4.

• 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.