Lemon drizzle cake
A classic lemon loaf with a crisp sugar finish.
Ingredients
| Ingredient | Amount | Baker’s % |
|---|---|---|
| Cake | ||
| Unsalted butter | 225 g | 100% |
| Caster sugar | 225 g | 100% |
| Whole egg | 200 g | 88.9% |
| Self-raising flour | 225 g | 100% |
| Lemon zest | 4 g | 1.8% |
| Drizzle | ||
| Lemon juice | 45 g | 20% |
| Caster sugar | 85 g | 37.8% |
| Total | 1009 g | 448.5% |
Method
- 1
Line a 24 × 14 cm / 2 lb loaf tin. Set the oven to 180°C / 355°F conventional, or 160°C fan.
- 2
Cream the softened butter with cake sugar until fluffy. Incorporate the eggs gradually.
- 3
Fold in flour and zest; transfer the batter to the tin and level its surface.
- 4
Bake for 45–50 minutes. A skewer inserted centrally should come out clean.
- 5
Combine drizzle sugar and juice. Pierce the warm loaf and spoon the mixture over it; cool fully in the tin.