This lemon drizzle cake is so easy to make and works every time. It's always a crowd pleaser and everytime I have made it for people - I get asked either for the recipe or to make it again.
175g butter, softened, plus extra for greasing
175g caster sugar
Pinch of salt
Finely grated zest of 2 unwaxed lemons
175g plain flour
1tsp baking powder
100g caster sugar
Juice of 1 lemon
Preheat the oven to 170.C/Gas Mark 3. Butter a 900g loaf tin and line the bottom with baking paper.
Next, beat the softened butter and sugar and salt in a large bowl until light and fluffy. Add the lemon zest and whisk well until fully incorporated. Beat in the eggs one at a time, mixing well after each addition, then mix in the milk. Sift the flour and baking powder together and gently fold into the mixture until well combined, be careful not to over-mix.
Spoon the mixture into the prepared tin and level off the top using a knife. Bake for 40-45 minutes or until a skewer inserted into the centre of the cake comes out clean.
Remove from the oven and allow to cool for 10-15 minutes, before turning out onto a wire rack. When the cake is completely cool, transfer to a serving plate and take off the baking paper that may be encased around the edge.
Make the drizzle for the cake by heating the sugar and lemon juice in a small heavy bottomed pan, stirring the sugar gently until the sugar is dissolved and the liquid becomes syrupy. Do not let the mixture boil or the sugar will crystallise.
Prick the cake all over with the skewer and then pour the syrup over the top, letting it sink into the holes, to become absorbed by the cake, and drizzle down the sides. The cake will keep in an airtight tin for 3-5 days (if you don't eat it all by the first day!)