Lemon Drizzle Loaf Cake (Safeera Kaka)

Ingredients
Cake
250g unsalted butter, softened (plus extra for greasing)
1¼ cups caster sugar
4 medium eggs
2 cups self-raising flour
Zest of 3 lemons (reserve the lemons for the juice)
Lemon Drizzle
¾ cup icing sugar
Juice of 1½–3 lemons (as needed)

Method
1. Prepare the Cake
Preheat the oven to:
180°C (conventional)
160°C (fan-forced)
Gas Mark 4
Grease a loaf tin and line it with baking paper. Place the butter, caster sugar, eggs, self-raising flour and lemon zest into a large mixing bowl. Beat until the mixture is smooth and well combined. Spoon the batter into the prepared loaf tin and smooth the top. Bake for 1 hour 15 minutes, or until a skewer inserted into the centre comes out clean.

2. Make the Lemon Drizzle
While the cake is still warm and in the tin, use a skewer or thin knife to poke holes all over the surface. Mix the icing sugar with enough fresh lemon juice to make a smooth, runny glaze. Add the juice gradually until you reach the desired consistency. Pour the drizzle evenly over the warm cake, allowing it to soak into the holes. Leave the cake to cool completely before removing it from the tin.

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