Ingredients:

  • 175g unsalted butter, softened, plus extra for greasing
  • 175g granulated sugar
  • 3 large eggs
  • 175g self-raising flour
  • 2 lemons, zest of both and juice of 1
  • 2 tablespoons milk
  • 85g granulated sugar (for drizzle)
  • Juice of 1 lemon (for drizzle)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch loaf tin with parchment paper.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  4. Gradually fold in the self-raising flour, alternating with the lemon zest, lemon juice (from the cake), and milk. Mix until just combined; do not overmix.
  5. Pour the batter into the prepared loaf tin and bake for 35-40 minutes, or until a skewer inserted into the center comes out clean.
  6. While the cake is baking, whisk together the granulated sugar (for the drizzle) and lemon juice (for the drizzle) in a small bowl until the sugar is dissolved.
  7. Once the cake is out of the oven and still warm, poke holes all over the surface with a skewer. Slowly pour the lemon drizzle over the cake, allowing it to soak in. This lemon cake is now complete.
  8. Let the cake cool completely in the tin before removing and slicing.