Classic scones with jam & clotted cream
You can have a batch of scones on the table in 20 minutes with Jane Hornby's storecupboard recipe, perfect for unexpected guests. The only question is, jam first or cream first?
Lemon drizzle cake
Cuts into 10 slices
Easy
Prep:
Cook:
It's difficult not to demolish this classic lemon drizzle in just one sitting, so why not make two at once?
Skip to ingredients
- 225g unsalted buttersoftened
- 225g caster sugar
- 4 eggs
- 225g self-raising flour
- 1 lemonzested
For the drizzle topping
- 1½ lemonsjuiced
- 85g caster sugar
Nutrition: per slice
- kcal399
- fat21g
- saturates13g
- carbs50g
- sugars33g
- fibre1g
- protein5g
- salt0.3glow
Method
step 1
Heat the oven to 180C/160C fan/gas 4.
step 2
Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
step 3
Sift in the self-raising flour, then add the lemon zest and mix until well combined.
step 4
Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
step 5
Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
step 6
While the cake is cooling in its tin, mix together the lemons juice and caster sugar to make the drizzle.
step 7
Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.
step 8
Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
