Lemon Drizzle Cake!

I have lemons coming out the wazoo and there is only so much lemonade and lemon bars etc that a person can have. So I went into my recipes and got out this one, which is actually from Tana Ramsay, Chef Gordon Ramsay's wife. 

I've been wanting to try it forever, but hadn't yet because I honestly did not have the patience to convert all the measurements to US metric. But I did, and am SO glad I did because one bite of this amazing cake and you will NEVER make another one. 

 

EDIT: Some of you asked what Caster Sugar is....here in the States, caster sugar is powdered sugar....sorry I should have stated that when I first posted the recipe, but thank you for asking me about it. I've added that little note in :)

 

 

LEMON DRIZZLE CAKE

 

1 cup unsalted butter , softened 

2 1/4 cups caster sugar (Powdered sugar) 

4 eggs finely grated zest 

1 lemon 

1 1/2 cups self-raising flour 

 

For the drizzle: 

juice 1⁄2 lemon 

1/4 cup + 2 tablespoons caster sugar (Powdered sugar) 

 

Heat oven to 350 degrees. Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. 

 

 

 

 Sift in the flour, then add the lemon zest and mix until well combined. 

 

 

 

Line a loaf tin with greaseproof paper (I used wax paper), then spoon in the mixture and level the top with a spoon. 

 

 

 

Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle. 

 

 

 

Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. 

 

 

 

Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month. I like to sprinkle powdered sugar on mine!