Lemon Drizzle Cake

• 225g unsalted butter, softened
• 225g caster sugar
• 4 eggs
  
  

  
  

  
  
  

  
• finely grated zest 1 lemon 🍋 
  
  

  
  

  
  
  

  
• 225g self-raising flour

For the drizzle topping

• juice 1½ lemons
  
  

  
  

  
  
  

  
• 85g caster sugar

1. 1)Heat oven to 180C/fan 160C/gas 4. Beat the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the flour, then add the finely grated zest of 1 lemon and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
2. 2)Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and caster sugar to make the drizzle. 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.