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

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Method

​Heat the oven to 180C/160C fan/gas 4.​

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

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

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Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.

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

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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. Leave in the tin until completely cool, then remove and serve. 

 

This cake will keep in an airtight container for 3-4 days, or freeze for up to 1 month.