Lemon Drizzle Loaf
Steps
- Preheat the oven to 350°F / 180°C. Line a 9½ × 5½in / 24 × 14cm loaf pan with parchment paper.
- Beat 225g of softened unsalted butter with 225g of sugar until fluffy. Beat in 4 eggs, one at a time.
- Fold in 225g of self-rising flour and the zest of 1 lemon. Transfer to the pan.
- Bake for 45-50 minutes, until a skewer comes out clean.
- Mix the juice of 1½ lemons with 85g of sugar for the drizzle. Poke holes in the warm cake and pour it over.
- Let the loaf cool completely in its pan.
