Easy lemon drizzle cake

This wonderfully simple lemon drizzle cake recipe is super-quick to prepare and perfect for weekend baking with the kids.

Ingredients

  • 225g/8oz unsalted butter, softened, plus extra for greasing
  • 225g/8oz caster sugar
  • 4 free-range eggs
  • 225g/8oz self-raising flour
  • 1 unwaxed lemon, zest and juice
  • 85g/3oz icing sugar

Method

  1. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g/2lb loaf tin with a little butter and line with baking paper.

  2. Tip the remaining butter and caster sugar into a food processor and blend for a few seconds. Add the eggs one at a time, blending after each addition. Add the flour and lemon zest and blend until smooth.

  3. Pour the batter into the lined baking tin, flatten the top with the back of a spoon and bake for 50–55 minutes.

  4. Meanwhile, stir together the lemon juice and icing sugar. When the cake has cooled a little, poke holes in the top using a skewer, chopstick or a piece of raw spaghetti. Drizzle over the icing, set aside for a few minutes, and serve.