Ingredients:
For the cake:
- 150g sugar
- 125g margarine or butter
- 3 eggs, lightly beaten
- 175g self-raising flour
- 1 teaspoon baking powder
- 2 tablespoons milk
- Zest of 2 lemons
For the drizzle:
- Juice of 1 lemon
- 50g sugar
Method:
- Rub the lemon zest into the sugar.
- Beat the lemon sugar into the margarine.
- Add the eggs.
- Stir in the flour and baking powder.
- Add the milk.
- Grease a 1.5lb loaf tin and line it with greaseproof paper. Pour the mixture into the tin, using the back of a spoon to spread the mixture into an even layer.
- Bake for 50 minutes at 180°C (conventional oven) or 160°C (fan). When it has been in the oven for 20 minutes, cover the cake with foil. This prevents the top from burning while the inside continues to bake.
- While the cake is baking, prepare the drizzle. Mix the sugar and lemon juice together, and set aside.
- Pour the drizzle over the cake while it’s still warm. Leave in the tin to cool and allow the drizzle to crystallise before digging in.
Tips:
- You’ll be left with one un-juiced lemon. Feel free to stir it into the cake mixture, or add it to the drizzle for an extra tangy cake. Or, you know, you could just take it as a good excuse to make pancakes . . .
- If you’re using an Aga Classic, follow the recipe above, but when it comes to baking your loaf cake, forty minutes with the shelf in does the trick (cover with foil after twenty minutes as above).
