Paul Hollywood’s Lemon Drizzle Cake

Step 1

Preheat your oven to 350°F (175°C). Grease and line a 2-pound loaf pan or a 9-by 5-inch (23-by 13-cm) loaf pan with parchment paper.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl, using a hand mixer, beat the butter, sugar and lemon zest together until the mixture is very light and fluffy, 4 to 5 minutes.

Step 3

Add the eggs one at a time, beating well after each addition. Add the flour, baking powder, and salt and mix until smoothly combined. Add just enough milk so that the batter will slowly drop off of a spoon when scooped.

Step 4

Spoon the mixture into the prepared loaf pan and gently smooth the surface to level it. Bake until a skewer inserted into the center comes out clean, 45 to 50 minutes.

Step 5

Once you’ve removed the cake from the oven, mix the lemon juice and sugar together in a small liquid measuring cup.

Step 6

While the cake is still warm, use a toothpick to prick holes all over the top of the cake then spoon over the lemon drizzle. Leave to cool completely in the pan before removing.