Ingredients
For the cake:
250 g white sugar
zest from 2 lemons
280 g self-raising flour
5 g baking powder
1 g fine salt
225 g unsalted butter, room temperature
4 large eggs
60 ml milk
For the zesty lemon drizzle topping:
150 g granulated sugar
80 ml fresh lemon juice
Directions
Step 1
In a mixing bowl, combine the sugar and lemon zest. Allow it to sit for an hour to enhance the lemon flavor, if time allows.
Step 2
Preheat the oven to 175°C (350°F). Grease a loaf pan and line it with parchment paper.
Step 3
In a separate bowl, mix the flour, baking powder, and salt. Add this to the lemon sugar mixture. Then add the butter, eggs, and milk. Beat with an electric mixer until the batter is smooth and fluffy. Transfer the batter into the prepared loaf pan and smooth out the top.
Step 4
Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 5 minutes.
Step 5
While the cake is cooling, whisk together the granulated sugar and lemon juice until smooth to make the zesty lemon drizzle topping.
Step 6
Poke holes all over the cake with a skewer, then ladle or pour the zesty lemon drizzle topping over the top. Let the cake cool completely before removing it from the pan.