LEMON.DRIZZLE CAKE RECIPES

Steps:

• Heat the oven to 180C/160C fan/gas 4.
• Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
• Sift in the self-raising flour, then add the lemon zest and mix until well combined.
• Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
• Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
• While the cake is cooling in its tin, mix together the lemon juice and caster sugar to make the drizzle.
• Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.
• Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

Steps:

• Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 900g (2lb) loaf tin with parchment paper. In a large bowl, beat together the butter and sugar with an electric hand whisk until pale and fluffy, about 5min. Gradually beat in the eggs, followed by the finely grated zest of 2 of the lemons and the juice of ½ a lemon. 
• Fold the flour and ground almonds into the butter mixture, then spoon into the tin and bake for 40-50min or until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 10min, then invert on to a wire rack to cool.
• Meanwhile, put the sugar cubes into a small bowl with the juice of 1½ lemons and the pared zest of 1 lemon (you will have 1 zested but un-juiced lemon left over). Soak for 5min, then use the back of a spoon to crush the cubes roughly. Spoon over the warm cake and leave to cool completely before serving in slices.