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Lemon Drizzle Cake.

Author
Mary Berry
Cook Time
45 min
Prep Time
20 min
Serves
8
Tags
vegetarian
Time
0 minutes

Ingredients

  • 100 gButter
  • 150 gGolden Caster Sugar
  • 2Eggs
  • 150 gSelf-Raising Flour
  • 3 tbspWhole Milk
  • 2Lemons
  • 2Lemons
  • 50 gGranulated Sugar

Cookware

  • 900G Loaf Tin

Method

  1. Preheat the oven to 180°C, gas mark 4. Grease and line a 900g loaf tin with baking parchment. In a bowl, use electric beaters to cream together butter (100 g) and golden caster sugar (150 g) for 3-4 minutes until fluffy and very pale. Beat in eggs (2), then sift in self-raising flour (150 g) and mix well to combine. Stir in whole milk (3 tbsp) and the zest of lemons (2).

  2. Spoon the mixture into the prepared loaf tin and bake for about 45 minutes until a skewer inserted into the centre of the cake comes out clean.

  3. Ten minutes before the cake is cooked through, heat the juice of lemons (2) and granulated sugar (50 g) in a pan until the sugar has dissolved; set aside.

  4. Remove the cake from the oven and, while still hot and in its tin, prick the surface all over with a skewer. Drizzle over the hot lemon syrup, then leave the cake to cool completely in the tin before cutting into thick slices to serve. Garnish with extra lemon zest, if liked.