A classic family favourite, make it for Sunday tea time! (or anytime really!)
Makes 10 slices Approx 25p per slice
Prep 15 minutes Cooking time 45 minutes
225g unsalted butter
225g caster sugar
225g self raising flour
1 lemon, finely grated zest
For the drizzle topping
85g caster sugar
juice of 1½ lemons
Heat the oven to 180C/Fan160C/Gas4
Grease & line a 2lb loaf tin with baking paper.
In a bowl beat the butter & sugar together until pale & fluffy.
Mix in the eggs one at a time then sift in the flour & add the lemon zest. Mix well until combined.
Pour the mixture into the prepared tin & level the top.
Place in the oven for 45-50 minutes or until a skewer or tip of a knife comes out clean.
Allow the cake to cool in the tin while you make the topping.
Mix together the 85g caster sugar & the lemon juice. Prick the cake all over while it's still warm & pour over the lemon & sugar mixture.
Allow the cake to cool completely & the topping to go crunchy then remove from the tin.
The cake will keep airtight for 3-4 days or you can freeze it for up to a month.