Paul Hollywood’s Lemon Drizzle Cake

Step 1

Heat your oven to 350°F. Grease and line a 2-pound (1kg) loaf pan with parchment paper.

Step 2

In a large bowl, beat the butter, sugar and lemon zest together, using a hand-held electric whisk, until the mixture is very light and fluffy.

Step 3

Add the eggs one at a time, beating well after each addition. Add the flour, baking powder and salt and mix until smoothly combined. Add just enough milk to achieve a dropping consistency.

Step 4

Spoon the mixture into the prepared loaf pan and gently smooth the surface to level it. Bake for 45–50 minutes or until a skewer inserted into the center comes out clean.

Step 5

Once you’ve removed the cake from the oven, make the drizzle topping: mix the lemon juice and sugar together in a small pitcher. While the cake is still warm, use a toothpick to prick holes all over the top of the cake then trickle over the lemon drizzle. Leave to cool completely in the pan before removing.