I’m not a fan of dry cake with coloured icing (though my children seem to love it) instead I like a tasty, moist sponge… and this is a perfect example. The recipe here is for a loaf but you can make it bigger – remember to adjust cooking times accordingly. It is a firm loaf but the drizzle probably makes it less suitable for ambitious shapes – make it for the adults instead!
- 225g unsalted butter , softened
- 225g caster sugar
- 4 eggs
- finely grated zest 1 lemon
- 225g self-raising flour
Heat oven to 180C/fan 160C/gas 4. Cream the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing in. Sift in the flour, then add the lemon zest and mix until well combined.
Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
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 lemon juice and 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. 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. (This makes it nice and easy to prepare in advance – perfect for parties)
