Lemon Drizzle Cake

Ingredients

For 10 servings

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• Zest of 2 lemons
• 2 tbsp milk
• For the drizzle:
• Juice of 2 lemons
• 100g granulated sugar

Instructions

1. 1

   Preheat oven to 180°C (160°C fan). Grease and line a 2lb loaf tin.

2. 2

   Beat the butter and sugar together until light and fluffy.

3. 3

   Add the eggs one at a time, mixing well between each. If it starts to curdle, add a spoonful of flour.

4. 4

   Fold in the flour and lemon zest, then stir in the milk.

5. 5

   Pour into the tin and bake for 30-35 minutes until a skewer comes out clean.

6. 6

   While the cake is still warm, mix the lemon juice and granulated sugar together.

7. 7

   Poke holes all over the top of the cake with a skewer, then pour the drizzle over slowly so it soaks in.

8. 8

   Leave to cool in the tin. The sugar will set into a lovely crunchy topping.