Easy Lemon Drizzle Loaf Cake

Ingredients

• 226 g (1 cup) softened unsalted butter (or margarine )
• 300 g (1 1/2 cups) caster sugar ((superfine sugar))
• 260 g (2 cups) self raising flour
• 4 medium eggs ((large eggs in the US))
• 2 lemons (, zested and juiced)
• 100 g ( 1/2 cup) granulated sugar (, plus extra if needed)
• remaining lemon juice

Instructions

1. 1

   Preheat the oven to 180°C (350°F) or 160°F (320°F) Fan Setting. Line a 2 pound / 900g loaf tin with parchment paper letting the ends of the paper hang over the edge of the tin. Alternatively use a loaf tin liner.

2. 2

   Put all the cake ingredients in a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment). Beat together on low speed to start with then increase the speed once the ingredients have combined. Add 1-2 tablespoons of the lemon juice and keep mixing, scraping the bottom and sides of the bowl, until you have a smooth batter.

3. 3

   Spoon the cake batter into the prepared cake tin and level. Bake for 50-55 minutes, or until the cake is golden, well risen and springy to the touch. A toothpick inserted in the center should come out clean.

4. 4

   Prick holes over the entire cake. Mix together the remaining lemon juice and sugar and drizzle over the warm cake (still in the tin) until it soaks in. Sprinkle with some extra sugar before the syrup dries (unless you want to add a glaze).

5. 5

   Use the paper to lift the cake out of the tin and leave it to cool on a wire rack (this is the hardest part of the recipe) before slicing.

6. 6

   You can leave your lemon loaf as is or decorate with lemon slices, lemon zest or edible flowers.