Lush Lemon Drizzle!
- 225g unsalted butter,softened
- 225g caster sugar
- 4 eggs
- finely grated zest 1 lemon
- 225g self-raising flour
- FOR THE DRIZZLE TOPPING
- juice of 1 1/2 lemon
- 85g caster sugar
- 1.Heat oven to 180C/fan 160C/gas 4. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
- 2.Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve.
unsalted butter, caster sugar, eggs, lemon, flour, drizzle, lemon, caster sugar
Taken from www.epicurious.com/recipes/member/views/lush-lemon-drizzle-50153094 (may not work)