Classic Lemon Drizzle Loaf with Crunchy Sugar Top

What you need

• 175 g (6 oz) unsalted butter, softened
• 175 g (3/4 cup plus 2 tbsp) caster sugar, superfine sugar in the US
• 3 large eggs
• 175 g (1 1/3 cups) self-raising flour, or plain flour sifted with 2 tsp baking powder
• 3 tbsp milk
• 2 unwaxed lemons
• 100 g (1/2 cup) granulated sugar

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F). Line a 900 g (2 lb) loaf tin, about 22 x 11 cm (9 x 4 1/2 in), with baking parchment.

2. 2

   Grate the zest of one lemon, then squeeze the juice from both lemons.

3. 3

   Beat the butter and caster sugar with a mixer until pale and fluffy, 3-4 min.

4. 4

   Beat in the eggs one at a time. If the mixture starts to curdle, add a spoonful of the flour with the next egg.

5. 5

   Fold in the flour, lemon zest and milk until just smooth.

6. 6

   Scrape the batter into the tin and level the top.

7. 7

   Bake until golden and risen, and a skewer pushed into the middle comes out clean, 40-45 min.

8. 8

   While the cake bakes, stir the granulated sugar into 4 tbsp of the lemon juice. Do not heat it, so the sugar stays gritty.

9. 9

   Prick the hot cake all over with the skewer while it is still in the tin.

10. 10

    Spoon the lemon and sugar mixture slowly over the top so the juice soaks in and the sugar sets into a crisp crust.

11. 11

    Leave the cake to cool completely in the tin, about 45 min, then lift it out by the parchment and slice.

Imported from deliciouslittlebites.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.