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Lemon Drizzle Cake

Source of Recipe


From "Sweet Treats" by Linda Collister



List of Ingredients



• -- Special Equipment --
  
• 8-inch square cake pan, preferably with a removable bottom, greased and lined with parchment paper
  
• .
  
• -- For the Cake --
  
• 1 stick plus 2 Tbsp unsalted butter, plus more for the pan, at room temperature
  
• 2/3 cup granulated sugar
  
• 2 extra-large eggs
  
• Finely grated zest of 1 lemon
  
• 1 cup plus 1 Tbsp self-rising flour
  
• .
  
• -- For the Lemony Topping --
  
• 4 Tbsp granulated sugar
  
• Freshly squeezed juice of 1 lemon
  






Instructions



1. Preheat oven to 350º F.
   Beat the butter and sugar together in a large bowl until pale and creamy. Beat in the eggs, one at a time, then stir in the lemon zest. Fold the flour into the mixture until well combined.
   
   
2. Spoon the batter into the prepared pan and level the surface. Bake for about 20 minutes, until well risen and golden, and a skewer inserted in the center comes out clean.
   
   
3. Transfer the cake pan to a wire rack and prick the top of the cake all over with a skewer. Sprinkle the top of the warm cake with 1 tablespoon of the sugar. Quickly combine the remaining sugar and lemon juice in a small bowl and immediately pour it over the top of the cake. Let it cool in the pan. Cut into small squares to serve. (Store the cake in an airtight container in a cool cupboard or the refrigerator for up to 3 days.)
   
   Makes 12 squares.