Lemon drizzle loaf

Name: Lemon drizzle loaf
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 10
Cuisine: british
Ingredients: 225 g unsalted butter, softened; 225 g caster sugar, for cake; 4 eggs; 225 g self-raising flour; 1 lemon, zest only; 1.5 lemons, juice only; 85 g caster sugar, for drizzle

A buttery lemon loaf with a tangy, crisp sugar finish. Makes 10 slices.

225 g unsalted butter, softened
225 g caster sugar, for cake
4 eggs
225 g self-raising flour
1 lemon, zest only
1.5 lemons, juice only
85 g caster sugar, for drizzle

Line a 2lb loaf tin and heat oven to 180°C (160°C fan). Cream butter with 225g sugar; beat in eggs one by one. Fold in flour and lemon zest.
Bake for 45–50 minutes, until a skewer inserted in the centre comes out clean.
Mix lemon juice with the remaining 85g sugar. Prick the warm cake and spoon the mixture over it. Let the cake cool completely in the tin.

Inspired by Tana Ramsay’s recipe for Good Food · Photo: Andy Li, CC0, via Wikimedia Commons (https://commons.wikimedia.org/wiki/File:Lemon_Drizzle_Slice_-_Caf%C3%A9_W_2025-12-26.jpg)