Paul Hollywood's Lemon Drizzle Cake

By Leite's Culinaria

Ingredients

1 stick plus 4 tablespoons unsalted butter (softened, plus extra to grease the pan)
3/4 cup plus 2 tablespoons superfine sugar ((or blitz granulated sugar in a food processor until finely ground))
Finely grated zest of 2 large lemons (about 3 tablespoons)
3 large eggs
1 1/3 cups all-purpose flour
2 1/2 teaspoons baking powder
A pinch of fine salt
2 to 3 tablespoons whole milk
Juice of 1 large lemon (about 1/4 cup)
2 tablespoons granulated sugar

Prep Time20mins
Cook Time45mins
Servings8

Instructions

Make the lemon drizzle cake

Preheat your oven to 350°F (175°C). Grease and line a 2-pound loaf pan or a 9-by 5-inch (23-by 13-cm) loaf pan with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl, using a hand mixer, beat the butter, sugar and lemon zest together until the mixture is very light and fluffy, 4 to 5 minutes.

Add the eggs one at a time, beating well after each addition. Add the flour, baking powder, and salt and mix until smoothly combined. Add just enough milk so that the batter will slowly drop off of a spoon when scooped.

Spoon the mixture into the prepared loaf pan and gently smooth the surface to level it. Bake until a skewer inserted into the center comes out clean, 45 to 50 minutes.

Make the crunchy lemon glaze

Once you've removed the cake from the oven, mix the lemon juice and sugar together in a small liquid measuring cup.

While the cake is still warm, use a toothpick to prick holes all over the top of the cake then spoon over the lemon drizzle. Leave to cool completely in the pan before removing.