Lemon drizzle cake recipe

This recipe is based on Tana Ramsay's. It creates the most beautifully moist cake you will ever taste that will keep for up to 4 days and not dry out.

The kids loved baking this with me and especially loved poking the cake with skewers to get all the juiciness inside!

Ingredients

225g unsalted butter

225g caster sugar

4 eggs

Finely grated zest 1 lemon

225g self raising flour

For the lemon topping

Juice of 1 lemon

80g caster sugar

As you can see there aren't many ingredients and this cake will easily serve 10-12 making it perfect for after a Sunday roast with leftovers for packed lunches on Monday.

Method

1- Heat the oven to 180C/fan 160C/gas mark 4. Beat together the butter and sugar until pale and creamy. 

2- Add the eggs one at a time and slowly mix together. Sift in the flour and add the zest of a lemon.

3- Line a loaf tin (we used 8x21cm) with greaseproof paper and pour in mixture. Level the top with a spoon.

4- Bake in the oven for 45 minutes. Meanwhile hand children a spoon and allow them to 'lick the bowl'.

5- Take the cake out of the oven and mix the lemon juice and sugar for the topping together. We use a bamboo skewer to prick the cake in several places right down to the bottom. 

6- Spoon the topping over the cake. It should sink into the holes and leave a thin layer of sugar on top of the cake. Leave to cool, remove and serve. Delicious!