Lemon Drizzle Loaf

Name: Lemon Drizzle Loaf
Yield: 10
Ingredients: 175g unsalted butter, softened; 175g caster sugar; 3 large eggs; 175g self-raising flour; Zest of 2 lemons; Juice of 2 lemons; 100g granulated sugar, for the drizzle

A tender loaf soaked in sharp lemon syrup while still warm so the top goes crunchy.

Prep: 15 mins
Cook: 45 mins
Serves: 10
Difficulty: Easy

Method

Heat the oven to 180°C / 160°C fan / gas 4. Line a 900g loaf tin.
Cream the butter and caster sugar, beat in the eggs one at a time, then fold in the flour and lemon zest.
Spoon into the tin and bake for 40 to 45 minutes until a skewer comes out clean.
Mix the lemon juice with the granulated sugar. Prick the hot cake all over and spoon the drizzle over slowly. Leave in the tin to cool completely.