Lemon Drizzle Cake

Ingredients

• 8 ounces unsalted butter – softened
• 8 ounces superfine sugar (caster sugar)
• 2 lemons – finely zested and juiced (reserve juice for drizzle)
• 4 large eggs – room temperature
• 8 ounces all-purpose flour
• 2 teaspoons baking powder
• 0.25 teaspoon fine salt
• 3.5 ounces granulated sugar

Instructions

1. Preheat the oven to 350°F (180°C). Grease a 8.5×4.5-inch loaf pan and line it with a parchment sling.
2. Finely zest the lemons and juice them; set the juice aside for the drizzle.
3. In a large bowl, beat the softened butter and superfine sugar with the lemon zest until very pale and fluffy, 3–4 minutes.
4. Beat in the eggs one at a time, mixing well after each addition and scraping the bowl; if the mixture looks slightly curdled, continue beating until it comes back together.
5. In a separate bowl, whisk together the all-purpose flour, baking powder, and fine salt. Sift the dry ingredients over the batter, then fold gently just until no dry patches remain.
6. Scrape the batter into the prepared pan and smooth the top. Bake until risen, golden, and a skewer inserted in the center comes out clean or with a few moist crumbs, 45–55 minutes.
7. Near the end of baking, stir the granulated sugar with the reserved lemon juice just until moistened; some sugar grains should remain for a light crunch.
8. As soon as the cake is done, prick the hot top all over with a skewer and slowly spoon the lemon-sugar mixture across the surface so it soaks in evenly. Cool in the pan until the drizzle is absorbed and the cake is just warm, 20–30 minutes.
9. Lift out by the parchment and cool completely on a rack before slicing.