Lemon Drizzle Cake

Preheat the oven to 180°C (160°C fan). Grease a 900 g (2 lb) loaf tin and line the base and long sides with a strip of baking parchment, leaving an overhang to aid removal.

Beat the softened butter and caster sugar together in a large bowl with an electric mixer on medium-high speed until the mixture is very pale, light, and fluffy, about 4–5 minutes — do not rush this step.

Add the eggs one at a time, beating well after each addition. If the mixture begins to curdle, add 1 tbsp of the measured flour and continue beating.

Add the lemon zest and fold in gently with a spatula to preserve the air in the batter.

Sift in the remaining flour, baking powder, and salt, then fold until just combined — stop as soon as no dry streaks remain to avoid a tough crumb.

Fold in the milk to loosen the batter to a slow dropping consistency, then transfer to the prepared tin and level the surface.

Bake on the middle shelf for 40–45 minutes, until the cake is risen and deep golden and a skewer inserted into the centre comes out clean.

While the cake bakes, stir together the 75 g caster sugar and 60 ml lemon juice for the soaking syrup until the sugar is mostly dissolved. Set aside.

As soon as the cake comes out of the oven, use a skewer to pierce it all over, going right to the base, then slowly spoon the soaking syrup over the hot cake — allow each spoonful to absorb before adding the next.

Leave the cake to cool completely in the tin.

Once cool, stir together the granulated sugar and 1 tbsp lemon juice for the crunchy topping — it should be a thick, barely pourable paste — and spread it over the top of the cake. Allow to set and harden for at least 20 minutes before slicing.