Easy Lemon Drizzle Cake

Step 1

Preheat the oven to 180C/160Fan/350F.

Step 2

Grease and line the base and sides of a 900G (2lb) Loaf Tin (the dimensions of the tin I use are 9x5x3 inches)

Step 3

Place the caster sugar in a large mixing bowl. Add the grated lemon zest and rub the zest into the sugar until the sugar is damp and fragrant.

Step 4

Add the butter, eggs, self raising flour and lemon extract if using.

Step 5

Using a hand mixer (or by hand if you're feeling strong!) beat the mixture for 2 minutes until the batter is smooth.

Step 6

Pour into the loaf tin and bake for 40-45 minutes, or until well risen and golden on the top. A skewer inserted in the middle of the cake should emerge clean.

Step 7

While the cake is in the oven, mix together the 80g granulated sugar and lemon juice for the drizzle.

Step 8

As soon as you remove the cake from the oven, take a skewer and insert little holes all over the top of the cake, going all the way to the bottom of the cake.

Step 9

Slowly pour the drizzle all over the cake, making sure every area of the cake gets a good amount of drizzle. Leave to cool completely before turning out of the tin.

Step 10

If you're icing the cake, mix together the icing sugar and lemon juice until you have a smooth icing. You might need to add a few drops of water if the icing is too thick.

Step 11

Pour the icing over the top of the cake, letting the icing drizzle down the sides.