This is my favourite, never-fail, always delicious, never-worry cake. On this occasion it was made for afternoon tea with Great Aunty Betty. The recipe is Tana Ramsay’s and I have never felt the need to amend it.


For the cake

  • 225g unsalted butter
  • 225g caster sugar
  • 4 large eggs
  • finely grated zest of 1 lemon
  • 225g self-raising flour

For the drizzle

  • Juice of 1 1/2 lemons
  • 85g caster sugar

Line a bread tin. And set the oven to 180C.

Cream together the butter and sugar. Add the eggs one at a time, whisking continuously. Add the lemon zest and then gently stir in the flour.

Pour into the bread tin and bake for 40-50 minutes.

Mix together the lemon juice and sugar for the topping.

When the cake is cooked, pierce it with a skewer to make holes for the drizzle.  Pour the drizzle all over, and allow to cool and set.