Lemon Drizzle Cake

British · 60m · 12 servings

Ingredients

• ¾ cup (175g) unsalted butter
• ⅞ cup (175g) caster sugar
• 3 eggs
• 1½ cups (175g) self-raising flour
• 2 lemons
• ¾ cup (85g) icing sugar

Steps

1. Heat the oven to 180°C / 350°F. Line a 2 lb loaf tin. Beat butter and caster sugar until pale.
2. Beat in the eggs one at a time, then fold in the flour and the zest of both lemons.
3. Spoon into the tin and bake until a skewer comes out clean.
4. Mix icing sugar with the juice of both lemons. Pierce the hot loaf and pour the drizzle over. Cool in the tin.

Pierce the loaf while hot so the drizzle soaks through.