This is one of my all time FAVOURITE recipes. I’ve edited it from a mixture of Mary Berry & Jamie Oliver’s recipes. Super easy and completely fool proof. It turns out amazing every single time.
I doubled up the quantities purely because it’s easier to measure, then split the mixture in half – half in the loaf tin and half into cupcakes. However, when I removed the cupcakes from the oven after about 20 minutes – the top of the loaf sank ever so slightly. As we’re not aiming for height here it doesn’t really matter, but if you want it to be 100% aesthetically perfect, just use the ingredient quantities given below and give the cupcakes a miss!
Macros (serves 10): 179kcal – 8.2F, 24.7C, 1.9P
For the cake..
- 1.5 large eggs (room temperature)
- 87.5g self-raising flour
- 87.5g caster sugar
- 87.5g softened butter
- 3/4 level tsp baking powder
- Grated zest of 1/2 lemon
- 2 tsp Silican lemon extract (optional)
For the syrup..
- 100g caster sugar
- Juice of 1 lemon
For the icing..
- 50g granulated sugar
- Juice of 1/2 lemon
- Zest of 1/2 lemon
You also need:
- 450g loaf tin, greased with butter (I used Stork for Cakes). Line the bottom with baking paper
- Cocktail stick
- Cake cases (if doubling ingredients & making the optional cupcakes)Method
- Preheat oven to 180C/gas mark 4/160C fan.
- Add softened butter to a large mixing bowl and mix with the caster sugar.
- When fully mixed, add one egg at a time to the mixture. Again, mix well.
- Sift the flour into the mixture, a quarter at a time. Fold into the mixture (I use two clockwise stirs around the outside of the bowl, then stir in two figure 8 shapes, then rotate the bowl 90 degrees clockwise). Add another quarter and repeat, until fully incorporated.
- Add the baking powder, lemon extract and lemon zest. Mix well by folding.
- Pour the mixture into the loaf tin.
- Drop the loaf tin on the work surface a few times to ensure it fills the bottom of the tin.
- Bake in the oven until golden brown (about 35 minutes), shrinking away from the sides, springy to the touch. A cocktail stick inserted into the middle should come out clean.
- Whilst the cake is in the oven, make the syrup and icing.
- Icing: mix the granulated sugar, lemon zest and lemon juice together.
- Syrup: heat the sugar and lemon juice in a pan on a low heat until the sugar has dissolved. The mix should be thin but slightly thicker than water. If too thin, add more sugar. If too thick, add more lemon juice or add some water.
- Remove cake from the oven.
- Remove the cake from the tin (I cover with a clean tea towel and turn upside down. Place on a serving tray or cake dish.
- Use a cocktail stick to poke lots of small holes in the top of the cake.
- Pour the syrup over the top of the cake, so that it seeps through the holes and percolates through the sponge.
- Leave for a few minutes for the syrup to seep through.
- Use a spoon to drizzle the icing over the top of the cake, ensuring it doesn’t collect in any dips in the top of the cake. Pour some over the sides to ensure it covers the cake with a perfect ‘drizzle’ effect.