Lemon drizzle cake

It is tough to not demolish this basic lemon drizzle in only one sitting, so why not make two directly?

Vitamin: per slice Spotlight Nutrient Unit

:kcal:399

:fats:21g

:saturates:13g

:carbs:50g

:sugars:33g

:fibre:1g

:protein:5g

low in:salt:0.3g

Preparation and cooking time

Elements

STEP 1
Warmth the oven to 180C/160C fan/gasoline 4.
STEP 2
Beat collectively the butter and caster sugar till pale and creamy, then add the eggs, one by one, slowly mixing via.
STEP 3
Sift within the self-raising flour, then add the lemon zest and blend till properly mixed.
STEP 4
Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon within the combination and degree the highest with a spoon.
STEP 5
Bake for 45-50 minutes till a skinny skewer inserted into the centre of the cake comes out clear.
STEP 6
Whereas the cake is cooling in its tin, combine collectively the lemon juice and caster sugar to make the drizzle.
STEP 7
Prick the nice and cozy cake throughout with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will kind a stunning, crisp topping.
STEP 8
Go away within the tin till utterly cool, then take away and serve. Will preserve in an hermetic container for 3-4 days, or freeze for as much as 1 month.