- 225g butter, very soft
- 225g caster sugar
- 4 eggs
- 225g self-raising flour
- 2 tablespoons lemon zest
For the lemon syrup
- 1 1/2 lemons
- 85g caster sugar
For the drizzle
- juice from 1/2 lemon
- 100g icing sugar sifted
- Preheat the oven to 170ºC and line a 2lb loaf tin with baking paper.
- In a large bowl use an electric whisk to beat the butter until light and fluffy. Add in the caster sugar and whisk again until pale in colour.
- Add in the eggs one at a time, whisking after each one. See notes* Sift in the flour and add the lemon zest. Scoop the batter into the lined tin and bake in the preheated oven for about 35 minutes, until the cake is golden and springs back when lightly touched and a toothpick comes out with a few moist crumbs.
- Remove the cake from the oven and make the lemon syrup. Whisk the lemon juice and the sugar in a small bowl and pour over the warm cake to soak in. Leave in the tin to finish cooling completely.
- Once the cake is cooled completely remove from the tin and place on a cooling rack. Make the lemon glaze by whisking the icing sugar and the lemon juice. Use a spoon to drizzle the glaze over the cake and sprinkle with some lemon zest.
- Once the butter and sugar are light and fluffy, add in the eggs and mix with the electric whisk again. At this point, the mix will more than likely look split. Don’t worry. This is perfectly normal and adding in the flour, will bring it all back together.
- Category: Easy Baking
- Method: Oven
- Cuisine: British
Keywords: loaf, lemon drizzle, cake, Mary Berry