Classic Lemon Drizzle Loaf Cake

Preparation

1. Preheat your oven to 180°C (160°C fan). Grease a standard 900g (2 lb) loaf tin and line it with baking parchment, leaving an overhang on the sides for easy lifting.
2. Finely grate the zest of both lemons into a small bowl and set aside, then juice both lemons into a separate small jug.

Make the Batter

1. In a large mixing bowl, beat the softened butter and 225g caster sugar together using an electric hand whisk or wooden spoon until pale, light, and fluffy (about 3 to 4 minutes).
2. Add the eggs one at a time, beating thoroughly after each addition. If the mixture starts to curdle slightly, add a tablespoon of the flour.
3. Gently fold in the remaining flour, a pinch of salt, and the lemon zest with a spatula until just combined into a smooth, thick batter.
4. Spoon the batter into the prepared loaf tin and level the surface with the back of a spoon.

Bake the Cake

1. Bake in the center of the oven for 45 to 50 minutes, until golden brown on top and a skewer inserted into the middle comes out clean.

Prepare and Pour the Drizzle

1. While the cake is in its final minutes of baking, stir together the lemon juice and 85g caster sugar in a small bowl until the sugar is partially dissolved.
2. As soon as the cake comes out of the oven, prick the top all over with a thin skewer or toothpick right down to the base.
3. Slowly spoon the lemon syrup evenly over the warm cake. The liquid will sink in to keep it exceptionally moist, while the sugar forms a crisp, crunchy top layer as it cools.

Cool and Serve

1. Leave the cake to cool completely in the tin so the syrup sets properly.
2. Use the parchment paper handles to lift the cake out, transfer to a board, and slice into thick pieces to serve.