As I mentioned before in my key lime pie post, I’m a big fan of tangy, tart and lemony desserts. This being none of them; a tangalicious moist sponge, perfect with your cuppa at any time of the day.
Definitely my go to sweet when I’m visiting friends & family, they all just swoon at this. Literally using a handful of ingredients, this loaf truly is a piece of cake to make (see what I did there?).
I even had some mix leftover to make half a dozen muffins along with my glorious loaf!
What you’ll need
▪ 225g unsalted butter (softened)
▪ 225g caster sugar
▪ 4 eggs
▪ 225g self raising flour
▪ zest of 2 lemon & juice of ½ lemon
For the drizzle
▪ juice of 1 ½ lemon
▪ 85g caster sugar
– pre heat oven to 180c. Whisk together the butter and caster sugar till creamy and lighter in colour. One by one add the eggs combining well.
– sift in the flour and tip in your zest and juice of ½ a lemon, mix together well.
– line a loaf tin with baking paper (this is so your loaf comes out easily). Spoon in the mixture, I also managed to get 6 muffins out the mix along with the loaf.
– Bake for 50-60 mins (less for muffins). Use a skewer to test doneness by putting it in to centre of loaf and checking the skewer comes out clean.
-whilst loaf cools down, mix together juice of 1 and a half lemons with caster sugar to make the drizzle.
– prick your now warm cake with a fork all over and pour your lemon & sugar mix over the top ensuring it gets in to those holes; this will guarantee a moist tangy cake throughout and a crisp topping.
– leave cake to completely cool, then carefully remove from tin, slice and tuck in!
On the off chance there is any left over, store in a container for up to 4 days (if they last that long)