- 200g salted butter, softened, plus a little for greasing
- 200g golden caster sugar
- zest 3 large unwaxed lemons (save a little to decorate)
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 3 large eggs, at room temperature
- 225g self-raising flour
- 50g full-fat natural yogurt
- 2 tbsp good-quality lemon curd
For the drizzle
Heat oven to 170c/150c fan/gas 31⁄2. Grease and line a 2lb loaf tin with baking parchment. Put the butter, caster sugar and lemon zest in a large bowl, and beat with an electric hand whisk until pale and fluffy. Crack in 1 egg, whisk into the butter mixture until well combined, then add 1 heaped tbsp flour and mix again. Continue with the remaining eggs and flour, finishing with any remaining flour and mixing until just combined. Finally, add the yogurt and lemon curd, and fold together with a spatula until smooth. Scrape the mixture into the tin and bake in the centre of the oven for 45-50 mins until golden and risen – a skewer inserted into the centre of the cake should come out clean.
Leave to cool in the tin for 5 mins. For the drizzle, mix the lemon juice and sugars in a small bowl. Transfer the cake to a cooling rack. Using a fine skewer or cocktail stick, poke holes all over the top of the cake. Spoon over the drizzle, scatter with the reserved zest and leave to soak in for 10 mins before serving. Will keep in a cake tin for 3 days.
Make your lemon drizzle cake extra zestyAdd the lemon zest at the beginning – that way it gets bashed about a bit during all the mixing, releasing more of its lemony oil into the cake batter.