Ingredients
Method
- Start by heating your oven to 160C. Grease a loaf tin and line it with parchment paper to ensure an easy release of the cake once baked.
- In a sizable mixing bowl, combine the unsalted butter, caster sugar, eggs, self-raising flour, and lemon zest. Beat these ingredients together until the mixture is creamy and homogenous.
- Transfer this batter into your prepared tin, smoothing the top to create an even layer. Bake in the preheated oven for 40 to 50 minutes, or until a skewer inserted into the center of the cake comes out clean, indicating that it is thoroughly cooked.
For the Drizzle:
- As soon as the cake is done and still hot within the tin, take a skewer or a thin, sharp knife and puncture the cake all over to create small holes.
- Prepare the lemon drizzle by whisking the icing sugar with the reserved lemon juice. Add the juice incrementally to achieve a smooth, flowing consistency. You might use about 1.5 lemons worth of juice, but this will depend on their size and juiciness.
- Evenly pour the drizzle over the warm cake, allowing it to permeate through the holes and soak into the cake.
Notes
Butter: I like to use unsalted butter for baking as it is flavourless. If you only have salted it will be fine though. It’s not vital.
Caster sugar: Golden caster sugar works well here if you have it.
Eggs: Free range please! If you want to be exact and ensure success, weigh them in their shells and they should total about 250g.
Lemons: If you can buy unwaxed lemons, these are best as you will be eating the zest.