Lemon Drizzle Cake

Ingredients

For the cake

• 1 cup unsalted butter, 225 g, softened
• 1 ⅛ cups caster or superfine sugar, 225 g
• 4 large eggs, at room temperature
• 2 lemons, finely grated zest only
• 1 ¾ cups all-purpose flour (plain flour), 225 g, spooned and levelled
• 2 tsp baking powder
• ¼ tsp fine salt
• 2 tbsp milk

For the drizzle

• ⅓ cup lemon juice, 80 ml, from about 2 lemons
• ½ cup granulated sugar, 100 g

For the icing (optional)

• ¾ cup powdered sugar (icing sugar), 90 g
• 1–2 tbsp lemon juice

Instructions

1. Heat the oven to 350°F (180°C, or 160°C (320°F) fan, gas mark 4). Grease a 9 x 5-inch (2 lb) loaf pan and line it with parchment paper.
2. Beat the butter and caster sugar with an electric mixer for 3 to 4 minutes, until pale and fluffy.
3. Beat in the eggs one at a time, adding a spoonful of the flour with the last egg if the mixture starts to curdle. Beat in the lemon zest.
4. Whisk together the flour, baking powder and salt, then fold them into the batter in two additions with a spatula. Fold in the milk.
5. Scrape into the pan and level the top. Bake for 45 to 55 minutes, until golden and a skewer inserted in the center comes out clean.
6. While the cake bakes, stir together the lemon juice and granulated sugar for the drizzle. Do not try to dissolve the sugar completely.
7. As soon as the cake comes out of the oven, prick it all over with a skewer or toothpick. Spoon the drizzle evenly over the top, letting it soak in.
8. Cool the cake completely in the pan, then lift it out. For the optional icing, mix the powdered sugar with enough lemon juice to make a thick, pourable icing and drizzle it over the cooled cake.