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Method
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 minutes 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 three to four days, or freeze for up
to one month.
Tips:
* Before mixing the batter,
prepare the pans, turn the oven on, and make sure the rack
is in the center.
* Shiny pans reflect the
heat, and are your best choice for cake baking. |
