From BBC GoodFood website
225g unsalted butter , softened
225g caster sugar
finely grated zest 1 lemon
225g self-raising flour
For the drizzle topping
juice 11⁄2 lemon
85g caster sugar
Heat oven to 180C/fan 160C/gas 4. Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. 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.
Colleague of mine mentioned that she was making cake this weekend for her bf’s birthday and the idea of cake caught on and I decided to make some as well. I didn’t want anything too complicated since I am a complete novice at cake making so I settled upon this simple and basic recipe from the BBC website.
All in all, I am quite happy with the end product; i don’t think the drizzle is necessary but that’s just because i prefer my lemon flavours to be subtle and delicate. I think the lemon zest is more than sufficient in that sense. I have packed the cake into an airtight container and I am going to have it for breakfast in the office with my coffee!