Classic Lemon Drizzle Cake

A moist lemon sponge soaked in a crunchy lemon-sugar drizzle while still warm.

Ingredients

• 175g (6 oz) self-raising flour
• 1 teaspoon baking powder
• 175g (6 oz) soft butter
• 175g (6 oz) caster sugar
• 3 large eggs
• Grated zest of 1 lemon

For the drizzle: juice of 1 lemon

• 110g (4 oz) granulated sugar

Directions

1. Pre-heat the oven to 180C (gas mark 4) and grease and line a 900g (2 lb) loaf tin.
2. Whisk the flour, baking powder, butter, sugar, eggs and lemon zest together in a bowl until smooth and creamy.
3. Spoon into the prepared tin, level the top and bake for about 40 minutes until risen and golden and a skewer comes out clean.
4. While the cake bakes, mix the lemon juice and granulated sugar together to a runny paste.
5. As soon as the cake comes out of the oven, prick it all over with a skewer and spoon the lemon-sugar mixture evenly over the top.
6. Leave the cake to cool completely in the tin so the drizzle soaks in and forms a crunchy crust before turning out.

Notes

Based on Delia Smith’s lemon drizzle; pouring the drizzle over the hot cake is the secret to its crunchy top.