Name: Linda's Lemon Drizzle Cake
Yield: Serves 6
Ingredients: flour for dusting the pan; 1 stick butter, softened, plus more for greasing the pan; 3/4 cup superfine sugar; 2 large, free-range eggs, beaten; finely grated zest and juice of 3 lemons; 1 1/2 cups all-purpose or light spelt flour; 2 teaspoons baking powder; 1/4 cup milk; 1/2 cup confectioner's sugar, sifted

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Linda's Lemon Drizzle CakeMary McCartney

This is a loaf cake that my mum liked to make and it remains a firm favorite of mine. The lemon syrup poured over the freshly baked cake seeps down into the sponge and adds a special moisture to the taste. Perfect to have with a cup of tea in the afternoon.

Recipe information

Yield
Serves 6

Ingredients

flour for dusting the pan

1 stick butter, softened, plus more for greasing the pan

3/4 cup superfine sugar

2 large, free-range eggs, beaten

finely grated zest and juice of 3 lemons

1 1/2 cups all-purpose or light spelt flour

2 teaspoons baking powder

1/4 cup milk

1/2 cup confectioner's sugar, sifted

Preparation

Step 1
Preheat the oven to 350°F. Butter and flour a 9-inch non-stick loaf pan.
Step 2
In a medium mixing bowl, cream the butter and sugar together with a wooden spoon (or use an electric mixer). Gradually beat in the eggs and mix until light and fluffy. Stir in the lemon zest, flour, and baking powder, and mix well. Add 2 tablespoons of the lemon juice and mix well again. Then beat in the milk.
Step 3
Pour the cake batter evenly into the prepared loaf pan and bake for 45 minutes.
Step 4
In the meantime, mix the remaining lemon juice and the confectioner's sugar together in a small bowl to make a glaze.
Step 5
When it's ready, take the cake out of the oven and cool in the pan for 5 minutes. Then turn it out onto a plate. Pierce the top of the cake all over with a thin skewer. Spoon the lemon glaze carefully and evenly over the cake until all of it is absorbed. Ready to eat.