Homemade Lemon Drizzle Cake

Lemon sponge:
Finely grated zest of 2 unwaxed lemons
7 oz (200 g) butter (softened)
1 cup (200 g) sugar
3 medium eggs (beaten)
1 2⁄3 cups (200 g) self-rising flour (sifted)

Syrup:
Juice of 4 lemons (about 3½ fl oz/100 ml)
1⁄3 cup (75 g) sugar

Preheat the oven to 350°F (180°C). Butter an 8” (20 cm) round, springform cake pan and line the bottom with parchment paper to prevent the cake from sticking to the pan.

Place the lemon zest, butter, and sugar in a large mixing bowl and beat until the mixture is light and fluffy. You can use an electric mixer or a whisk.

Whisk in the eggs a little at a time. If the mixture starts to curdle, add 1 tbsp of the flour. Use a metal spoon to fold in the flour, then spoon the mixture into the prepared pan.

Bake the cake in the center of the oven for 35–40 minutes. Put the lemon juice and sugar in a small bowl. Leave in a warm place, stirring occasionally.

When the cake has risen, and is golden and shrinking from the pan, remove it from the oven and prick all over with a toothpick about 20 times.

Drizzle the lemon juice over the cake slowly. It will leave a crust as it sinks in. Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a cooling rack.

Notes and Tips:
Adding the lemon zest when you cream the butter and sugar helps to release the oils in the zest, producing a much more lemony sponge cake.