The light and zesty lemon sponge is glazed with a crunchy lemon drizzle icing, made with a simple sugar and lemon juice mixture. The buttery, soft and moist sponge is perfectly complemented by the lemon syrup, which soaks into the cake giving it a gooeyness which is even better the next day! The recipe is easy to follow and the crumb is incredibly soft and tender. This lemon drizzle loaf will keep in an airtight container or cake tin at room temperature for three days .

Ingredients

125 gms Butter
175 gms Caster Sugar
2 large Eggs
175 gms All Purpose flour
2 &1/4 Tsp Baking Powder
a Pinch of Salt
50 gms Granulated Sugar
2 Lemons

Instructions

Preheat the oven to 180 degree, 10 minutes before baking. Lightly oil and line the base of loaf tin with baking paper. In a large bowl, cream 125 gms unsalted butter at room temperature, and 175 gms Caster sugar together until soft and fluffy.

Add eggs one at a time and beat well after each addition.Add 1 Tsp flour along with eggs to prevent the batter from curdling.

Finely grate the rind from one of the lemons and stir into the creamed mixture, beating well until smooth.
Squeeze the juice from the lemon, strain, then stir into the mixture.

Spoon into the prepared loaf tin, level the surface and bake in the preheated oven for 45 -60 minutes.

Mix the zest of the last lemon with 25 gm of the granulated sugar and reserve.

Squeeze the juice of that lemon into a saucepan. Add the rest of the granulated sugar to the lemon juice and heat gently, stirring occasionally. When the sugar has dissolved simmer gently for 3-4 minutes until syrupy.

With a fine skewer prick the cake all over. Sprinkle the lemon zest and sugar over the top of the cake, drizzle over the syrup and leave to cool in the tin. Cut the cake into squares and serve.