Lemon drizzle cake


  • 175 g (about 3/4 cup) Butter
  • 175 g (about 3/4 cup) Golden caster sugar ; (you can sub in regular white caster/superfine sugar)
  • 3 Eggs ; size 3 (large), beaten
  • 3 tb Icing sugar (confectioner's sugar)
  • 175 g (about 1.4 cups) Self-raising flour
  • rind and juice of two lemons ; Grated


    step 1

    Preheat oven to 180c/350f/Gas 4. 1 Grease and base line a 1lb loaf tin. Cream the butter and sugar, gradually add the beaten eggs and fold in the flour and then the lemon rind. Bake in the oven centre for 40 minutes or until risen and firm. 2 Mix the icing sugar and lemon juice. When the cake is cooked, pierce the top several times with a skewer and pour over the lemon mixture. Leave to cool.