Lemon Drizzle Cake

(KseniyaBelova/Shutterstock)

This Is What You Need

170 g Self-raising Flour 0r plain flour with a tsp of baking powder

115 g Butter/Margarine – at room temperature and soft.

170 g Sugar

3 medium Eggs

2 tbsp Milk

2 Lemon – zested and juiced.

110g Sugar

This Is What You Do

1. Pre-heat your oven to 180°c (160°c for fan assisted ovens or Gas Mark 4) and line a 2lb loaf tin with some greaseproof paper. Set aside.

2. In a large bowl, sift the flour over the butter, caster sugar, eggs, milk and zest of your lemons. Mix well until all the ingredients are combined and smooth.

3. Transfer to your pre-lined tin and bake for 45-50 minutes, until golden on top and skewer inserted comes out clean.

4. Allow to cool in the tin for 5 minutes before poking the top of your cake all over with a skewer.

5. In a small bowl or jug, mix the granulated sugar and juice of two lemons with the juice of your lemon to create a syrup, spoon half of the syrup all over the cake. This will soak in and form a lemony zest sugary crust.