
It's difficult not to demolish this classic by Tana Ramsay in just one sitting, so why not make two at once?
Nutrition and extra info
- Freezable
Nutrition: per slice
- kcal399
- fat21g
- saturates13g
- carbs50g
- sugars33g
- fibre1g
- protein5g
- salt0.3g
Ingredients
- 225g unsalted butter, softened
- 225g caster sugar
- 4 eggs
Egg
eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 225g self-raising flour
- finely grated zest 1 lemon
Lemon
le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
For the drizzle topping
Method
Heat oven to 180C/fan 160C/gas 4.
Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through.
Sift in 225g self-raising flour, then add the finely grated zest of 1 lemon 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.
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 juice of 1 ½ lemons and 85g caster 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.
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