This is truly the zingiest, most delicious and moreish lemon drizzle cake you’ll ever make. Our recipe is halal with 100% halal ingredients.
You'll need a loaf tin (8 x 21cm) and greaseproof paper.
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Heat oven to 180C/fan 160C/gas 4.
Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 3 eggs, one at a time, slowly mixing through.
Sift in 225g self-raising flour, then add the finely grated zest of 1 lemon 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 juice of 1 ½ lemons and 85g caster 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.
6 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.