Lemon Drizzle Cake

Ingredients

• 200 g self-raising flour
• 110 g granulated sugar
• 200 g vegetable or sunflower oil
• 4 large eggs
• Zest and juice of 1 large lemon or 2 small lemons
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• 3 tbsp lemon juice
• 3 tsp (20 g) granulated sugar
• 100 g icing sugar
• 2 1/2 tbsp lemon juice
• 2 drops yellow food coloring, optional

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Preheat the oven to 170°C, grease and line a 2-pound loaf tin, and leave enough paper overhang to lift the cake safely.
2. Step 2.Whisk the eggs, 110 grams sugar, oil, vanilla, lemon zest, and the juice from the measured lemon until smooth and well combined.
3. Step 3.Sift together the self-raising flour, baking powder, and salt, then fold them into the wet mixture only until the batter is uniform.
4. Step 4.Pour the batter into the lined tin, level the surface, and bake for about 50 minutes until a skewer inserted in the center emerges clean.
5. Step 5.Stir 3 tablespoons lemon juice with 20 grams granulated sugar, keeping some sugar crystals intact for the characteristic drizzle texture.
6. Step 6.While the cake is still hot, pierce it deeply in many places and spoon the lemon-sugar mixture slowly across the entire surface.
7. Step 7.Cool completely in the tin, then mix the icing sugar with 2 1/2 tablespoons lemon juice and optional coloring to a thick pourable icing.
8. Step 8.Lift out the cold cake, drizzle the icing from end to end, let it set, and slice with a clean serrated knife.