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Word and photos by Grace

cI’ve always used the same recipe for this loaf cake, it’s simple to follow & the cake always comes out perfect. This is why just one slice of this cake is never enough, there’s always room for a second and even a third. Another reason I love this cake is because the topping/icing of this cake is entirely yours, whether the lemon drizzle is just enough for you or you fancy a nice glossy lemony icing…this cake works well with both and many others. I quite like both of these options, depending on how daring I am feeling, even though just a good sprinkling of icing sugar always goes a long way. This cake doesn’t need a huge description, it’s zesty, light and scrummy…so go on have another slice!

Ingredients:

• 225g of unsalted butter, softened
• 225g of caster sugar
• 4 eggs
• finely grated zest of 1 lemon
• 225g of self-raising flour
• For the drizzle:
• Juice of 1 1/2 lemon
• 85g of caster sugar
• For the icing(optional):
• 400g of icing sugar, sifted
• Juice of 1 lemon

Method:

• Heat oven to 180C/fan 160C/gas 4
• Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
• Beat together the softened unsalted butter and the caster sugar until pale and creamy, then add the 4 eggs, one at a time, slowly mixing through. Add a tablespoon of flour after each egg to prevent curdling.
• Sift in the 225g flour, then add the finely grated zest of 1 lemon and mix until well combined.
• 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 the 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.
• Whilst the cake is cooling, you can either leave it completely until ready to eat or begin to mix your icing ingredients together. This is optional and can be mixed to a consistency of your choice. Either thick and glossy or thinner.
• Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days