Lemon Drizzle Cake

The lemon juice and sugar poured over the cooked cake produces a crunchy glaze and gives it a tangy flavour.

• 175g butter, softened
• 175g caster sugar
• 2 eggs
• 4 tablespoons milk
• 175g self-raising flour, sieved
• grated zest and juice of 1 unwaxed lemon
• 1 tablespoon icing sugar

1. Cream the butter and sugar together until light in colour and fluffy. Gradually beat in the eggs and milk.
2. Fold the flour into the mixture with the grated lemon zest.
3. Spoon the mixture into a greased and lined 900g loaf tin
4. Bake at 180 C for 50-65 minutes until the cake is golden brown and firm to the touch.
5. Mix the lemon juice and icing sugar together and pour over the cake as soon as it is removed from the oven. Allow the glaze to be set before removing the cake from the tin. Set on a wire rack to cool completely.

Makes 10-12 slices

In the pictures, I have used castor sugar instead of icing sugar for the lemon drizzle.

The lemon in the recipe can be substituted with orange juice and orange zest & an orange juice and sugar mixture can be poured over the cake.

Orange Drizzle Cake