Lemon Drizzle Cake

This classic English lemon sponge cake is fresh and bright – the lemon glaze drizzled on hot is what makes it truly moist.

1. Beat the soft butter fluffy and pale with the sugar – this is 3-4 minutes with a hand or electric whisk.

2. Work in the eggs one at a time, mixing each in well, then add the grated lemon zest.

3. Mix the flour with the baking powder, sift it into the mixture, then gently, lightly, fold it together.

4. Smooth the batter into a buttered loaf tin, and bake it at 180 °C for 40-45 minutes. It is right when it springs back when pressed on top, and a skewer inserted comes out clean.

5. Mix the lemon juice with half of the icing sugar, to get a runny glaze.

6. Prick the still-hot cake in several places with a fork, and drizzle over the lemon glaze, so it soaks in. Dust the top with the remaining icing sugar.

Tip: Pour the glaze hot onto the hot cake – this way it truly soaks through the sponge.