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380 ratings

Recipe by Tana Ramsay

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1. Heat oven to 180C/fan 160C/gas 4. Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the flour, then add the lemon zest and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
2. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

Per slice

399 kcalories, protein 5g, carbohydrate 50g, fat 21 g, saturated fat 13g, fibre 1g, sugar 33g, salt 0.3 g

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Ingredients

• 225g unsalted butter , softened
• 225g caster sugar
• 4 eggs
• finely grated zest 1 lemon
• 225g self-raising flour

FOR THE DRIZZLE TOPPING

• juice 11⁄2 lemon
• 85g caster sugar

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Difficulty and servings

Cuts into 10 slices

Preparation and cooking times

Prep 15 mins

Cook 45 mins

Ingredients

• 225g unsalted butter , softened
• 225g caster sugar
• 4 eggs
• finely grated zest 1 lemon
• 225g self-raising flour

FOR THE DRIZZLE TOPPING

• juice 11⁄2 lemon
• 85g caster sugar

Per slice

399 kcalories, protein 5g, carbohydrate 50g, fat 21 g, saturated fat 13g, fibre 1g, sugar 33g, salt 0.3 g

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