Thursday, 11 March 2010

Lemon Drizzle Cake

Sometimes it’s the plain cakes that are the best.



Lemon Drizzle Cake

6 oz butter
2/3 cup sugar
2 extra-large eggs
Finely grated zest of 1 lemon
1 cup plus 1 tablespoon self-rising flour

For the lemony topping:
4 tablespoons granulated sugar
Freshly squeezed juice of 1 lemon


Preheat oven to 175°C
Beat the butter and sugar together in a large bowl until pale and creamy. Beat in the eggs, one at a time, then stir in the lemon zest. Fold the flour into the mixture until well combined.
Spoon the batter into the prepared pan and level the surface. Bake for about 20 minutes, until well risen and golden and a skewer inserted in the center comes out clean.
Add the lemony topping
Transfer the cake pan to a wire rack and prick the top of the cake all over with a skewer. Sprinkle the top of the warm cake with 1 tablespoon of the sugar. Quickly combine the remaining sugar and lemon juice in a small bowl and immediately pour it over the top of the cake. Let it cool in the pan. Cut into small squares to serve.