Lemon Drizzle Cake
- 125 g 4½ oz. butter or buttery spread
- 85 g 3 oz. caster sugar
- 2 large eggs beaten
- 1 large lemon zest (juice needed later)
- 175 g 6 oz. SR flour
- 4 tabsps milk
For the topping:
- juice of the lemon
- 100 g 3½ oz. icing sugar
Line a large loaf tin.
Pre-heat the oven to 180C, (160C fan), gas 4.
Cream together the chosen fat and the sugar.
Beat in the eggs, half at a time and then fold in the lemon zest.
Fold in the flour and then the milk to give a soft dropping consistency.
Pour into the loaf tin.
Bake for about 45 minutes until a skewer inserted into the centre comes out clean.
Make the topping by dissolving the icing sugar in the lemon juice.
As soon as the cake is cooked slowly drizzle the hot syrup over the cake, allowing some to seep into the cake.
10. Leave to cool in the tin for 15 minutes then remove onto a wire rack.