120g softened butter
120g caster sugar
2 eggs
120g self-raising flour
1 lemon
Cream the butter and sugar.
Whisk the eggs and add gradually
Grate the zest of the lemon and add along with the juice (keeping a little juice back for the icing)
Add the flour and mix well
Pour the mixture into a greased loaf tin and bake in the centre of a preheated oven (160oC) for approx 25 minutes. Be careful not to over bake as it should be yellow rather than browned but firm to touch and not soft inside.
Mix approx 4 tablespoons of icing sugar with a little lemon juice to make a slightly runny icing and drizzle over the cake while it is still warm. It should soak in to give the cake an extra lemony kick and look pretty too!
I love it's show stopping simplicity. And it's scrumminess.

You are right sometimes nothing else but lemon drizzle hits the spot! This one looks gorgeous :-) #TastyTuesdays
ReplyDeleteI had been tempted by a slice earlier in Starbucks but remembered the last time I had it there being disappointed so I came home and made my own! Thank you :)
DeleteLemon drizzle is my absolute favourite this looks amazing!
ReplyDeleteThank you. I think my favourite kind of changes every week! But if I absolutely had to choose I would probably go for Victoria Sandwich. I keep meaning to make one with this sponge actually, I think a bit of jam and buttercream would go very nicely :)
DeleteWow utterly gorgeous, love lemon drizzle! Thanks for linking up to #tastytuesdays
ReplyDeleteAww thank you it's very yummy! Thanks for hosting x
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