- Light & Sweet
- Desserts
- Vegetarian
- Prep 15 min
- Cook 45 min
- Serves 8
Pouring the lemon syrup over the cake while it is still warm is what makes it so moist. Lovely with tea, and even better the next day.
Ingredients
For the cake
- 175 g soft butter
- 175 g caster sugar
- 3 eggs
- 175 g self-raising flour
- 1 tsp baking powder
- Zest of 2 lemons
- 4 tbsp milk
For the drizzle
- Juice of 2 lemons
- 80 g icing sugar
- 2 tbsp granulated sugar
Method
- Heat the oven to 170°C. Grease and line a 900 g loaf tin.
- Beat the butter and caster sugar until pale and fluffy. Beat in the eggs one at a time.
- Fold in the flour, baking powder, lemon zest and milk until just combined.
- Spoon into the tin, level the top, and bake for 40 to 45 minutes, until golden and a skewer comes out clean.
- While the cake bakes, stir the lemon juice and icing sugar together until dissolved.
- Prick the warm cake all over with a skewer and pour the syrup slowly over it. Sprinkle the granulated sugar on top.
- Leave the cake in the tin until completely cool, then lift it out and slice.
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