Lemon Drizzle Cake

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Nigella’s Lemon Drizzle Cake
Lemon Syrup Loaf Cake
  • 125g unsalted butter
  • 175g caster sugar
  • 2 large eggs
  • zest of 1 lemon
  • 175g self raising flour
  • pinch of salt
  • 4 tablespoons milk
  • 23x13x7cm loaf tin buttered and lined
For the syrup:
  • Juice of 1 and a half lemons
  • 100g icing sugar
For the glaze:

  • Juice of 1/2 a lemon
  • 150g icing sugar
To Make The Cake:
  1. Preheat your oven to 180 C/ gas mark 4.
  2. Butter and line your loaf tin well.
  3. Cream together butter and sugar and add eggs and lemon zest, beating them in well.
  4. Gently fold in the flour and the salt, mixing thoroughly and then add the milk.
  5.  Spoon the batter into your prepared tin and bake for 45 mins or until cake tester comes out clean.
For the syrup:
  1. Put the lemon juice and icing sugar into a small saucepan and heat gently until the sugar dissolves.
  2. As soon as cake is out of oven, puncture all over with skewer and pour over the syrup.
  3. Leave cake to cool completely before removing from the tin.
For the glaze:
  1. Combine lemon juice and icing sugar until smooth and white, add a little more icing sugar if needed.
  2. Make sure your cake is completely cool before drizzling with the glaze.

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