You will need:
- 50g chilled unsalted butter, diced
- 250g caster sugar
- 4 medium eggs
- 250g self raising flour
- Finely grated zest of 1 lemon
Drizzle Topping
- 100g caster sugar
- 1½ lemons, juiced
Let's make it:
Step 1:
Pre-heat the oven to 180°C, (160°C fan).
Step 2:
Grease and line the cake tin with baking parchment.
Step 3:
Place the chilled butter and sugar into a suitable mixing bowl.
Step 4:
Using the twin beaters, engage Heatsoft™ and begin gentle mixing on speed 1 to combine the ingredients. Increase the speed as softening takes place, creaming for approx. 3-4 minutes.Turn off Heatsoft™.
Step 5:
Add the eggs 1 at a time, beating well between additions. Add the flour and lemon zest and mix on speed 1 until just combined.
Step 6:
Spoon the mixture into the prepared loaf tin and level the top.
Step 7:
Place into the pre-heated oven and bake for 1 hour until a skewer inserted into the centre of the cake comes out clean.
Step 8:
Remove from the oven and stand the tin on a wire rack to initially cool for 5 minutes.Turn out the cake.
Step 9:
Prepare the lemon drizzle topping by mixing the sugar and lemon juice together.
Step 10:
Prick the top of the warm cake all over with a skewer or fork and spoon over the drizzle. Allow to fully cool before serving.