Ingredients:

  • 225g Unsalted Butter, softened
  • 225g Caster Sugar
  • 4 Large Eggs, room temperature
  • 225g Self-Raising Flour, sifted
  • 60ml Whole or Semi-Skimmed Milk, room temperature
  • Zest of 2 large lemons
  • 1 tablespoon Fresh Lemon Juice (for batter)
  • 100g Granulated Sugar (for drizzle)
  • 60ml Fresh Lemon Juice (for drizzle)
  • 120g Icing Sugar (for glaze)
  • 1-2 teaspoons Water or extra lemon juice (for glaze)

Instructions:

  1. Preheat oven to 350°F (180°C Fan/Gas Mark 4). Grease and line a 9x5 inch loaf tin with parchment paper, ensuring an overhang for easy removal.
  2. In a large bowl, beat the softened butter and caster sugar together until the mixture is pale, light, and fluffy.
  3. Add the eggs one at a time, beating well after each addition. If the mixture shows signs of curdling, add one tablespoon of the measured flour to stabilize it.
  4. Gently fold in the sifted self-raising flour until just combined. Be careful not to overmix to maintain a light crumb.
  5. Gently stir in the milk, lemon zest, and 1 tablespoon of lemon juice until the batter is smooth.
  6. Scrape the batter into the prepared tin, level the top, and bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean.
  7. While the cake bakes, combine the 100g granulated sugar and 60ml lemon juice for the sharp drizzle. As soon as the cake exits the oven, poke holes all over the top surface using a skewer. Pour the entire drizzle mixture evenly over the hot cake. Allow the cake to cool completely in the tin to absorb the syrup.
  8. Once fully cooled, lift the cake out using the parchment sling. Whisk the icing sugar with 1-2 teaspoons of liquid until a smooth, thick glaze forms. Drizzle artfully over the top surface.
  9. Allow the final glaze to set for at least 15 minutes before slicing and serving with tea.