David Herbert's Lemon Drizzle Cake

Ingredients

• 185g unsalted butter, softened
• 3/4 cup caster sugar
• 1 Tbs finely grated lemon zest
• 3 eggs, lightly beaten
• 1 1/2 cup self-raising flour, sifted
• 1/2 cup sugar
• 1/4 cup lemon juice

Method

Preheat the oven to 160C. Grease a 23 x 12 cm loaf tin and line the base with baking paper. In an electric mixer, beat the butter, caster sugar and lemon zest for 2-3 minutes, or until soft and well mixed. Gradually add the beaten eggs, alternating with a spoonful of the flour, mixing well after each addition. Fold in the remaining flour and mix gently until smooth.

Spoon the batter into the prepared loaf tin and smooth the surface. Bake for 50-60 minutes (might only take 45 minutes), or until golden and firm to the touch. A skewer inserted in the centre should come out clean. Turn out onto a wire rack.

Mix together the sugar and lemon juice until just combined, without letting the sugar dissolve. Quickly spoon the sugar mixture over the top of the warm cake. The juice will sink into the cake and the sugar will form a crunchy topping