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For the drizzle topping

Nutrition: per slice

  • kcal399
  • fat21g
  • saturates13g
  • carbs50g
  • sugars33g
  • fibre1g
  • protein5g
  • salt0.3g
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Method

  • step 1

    Heat the oven to 180C/160C fan/gas 4.

  • step 2

    Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.

  • step 3

    Sift in the self-raising flour, then add the lemon zest and mix until well combined.

  • step 4

    Line a 2 lb (about 14 x 24cm) loaf tin with greaseproof paper, then spoon in the mixture and level the top with a spoon.

  • step 5

    Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.

  • step 6

    While the cake is cooling in its tin, mix together the lemon juice and caster sugar to make the drizzle.

  • step 7

    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.

  • step 8

    Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

Try these next-level, indulgent lemon cakes from our sister title olivemagazine.com/lemon-cakes.

Recipe from Good Food magazine, December 2007

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Comments, questions and tips (2392)

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Overall rating

A star rating of 4.7 out of 5.3002 ratings

ramyaatikam9780080

Turned out to be so delicious, thanks xx

johnoggy24908740

great recipe and easy to follow

warrenburr1856308

Easy to do love the recipe and I love this page it actually got me into baking

sophiadeboick98604

Had none of the problems in the negative reviews. Found this to be light and moist. Completely delicious.

virginiahowe145

Dry round the edges of the cake and took ages to cook in the middle. Sorry Tana, I prefer Mary Berry’s version.

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