Equipment
* optional
Ingredients
Sponge Batter
- 225 g unsalted butter, softened
- 225 g caster sugar
- 4 eggs, room temperature
- 225 g self-raising flour
- 2 lemon, zested
- 15 ml whole milk, room temperature
Lemon Drizzle Syrup
- 85 g granulated sugar
- 2 lemon, juiced
Nutrition (per serving)
Method
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease a 900g loaf tin and line it with parchment paper, leaving an overhang on the long sides for easy removal.
In a large mixing bowl, beat the softened butter and caster sugar together with an electric mixer until very pale, light, and fluffy.
Add the eggs one at a time, beating well after each addition. If the mixture begins to curdle or separate, add a spoonful of the measured flour.
Gently fold in the self-raising flour and the lemon zest until no dry streaks remain. If the batter is too stiff to easily drop off a spoon, fold in the milk.
Transfer the batter to the prepared loaf tin and level the surface. Bake for 45 to 50 minutes until a skewer inserted into the center comes out entirely clean.
While the cake is in its final minutes of baking, combine the granulated sugar and lemon juice in a small bowl. Do not mix so vigorously that the sugar dissolves; you want a slushy consistency.
Remove the cake from the oven. While it is still hot in the tin, pierce the surface all over with a skewer, pushing down almost to the bottom of the cake.
Spoon the lemon syrup evenly over the top of the hot cake. The liquid juice will soak into the holes while the sugar remains on top to crystallize.
Leave the cake to cool completely in the tin to allow the crust to set properly before lifting it out using the overhanging parchment paper.
Chef's Notes
- Using standard granulated sugar rather than finer caster sugar for the drizzle is the open secret to achieving the traditional, crunchy topping contrasting against the soft crumb.
- Always pour the syrup over the cake while it is still piping hot; the heat of the cake thins the syrup slightly, allowing the sharp lemon liquid to penetrate deeply.
- Ensure your butter is truly softened, not melted. It should give easily when pressed but still hold its shape, which allows it to trap the maximum amount of air during creaming.
- When zesting the lemons, take care to only remove the fragrant yellow skin and avoid the bitter white pith underneath.
Storage
Freezer: 3 months — Wrap well in cling film and foil before freezing. Thaw at room temperature before serving.
