Lemon drizzle is still one of the all time favourites, and this recipe is the most reliable one I have tried. The ‘drizzle’ topping with its light crunch, is refreshingly sharp to contrast perfectly with the feather light sponge. Don’t panic if you think you have too much drizzle – it will soak beautifully into the sponge over time – and is always better the next day!
You will need a 1lb (450g) loaf tin, lined with baking parchment.
Pre heat the oven to 200c (400F) and have a piece of foil handy if you need to cover the cake.
You will also need a skewer to make holes in the cake