Lemon Drizzle Cake
| For the cake: 125g unsalted butter 175g castor sugar 2 large eggs Zest of 1 lemon 175g self-raising flour Pinch of salt 4 tablespoons milk For the syrup: Juice of 1.5 lemons (about 4 tablespoons) 100g icing sugar |
| Cake: Preheat oven to 180°C . Butter and line a 23x13x7cm loaf tin. Cream butter and sugar, then beat in eggs and lemon zest. Fold in flour and salt, add milk. Bake 45 minutes or until cooked. Syrup: Heat together lemon juice and sugar. When cake is ready and still hot, puncture top and pour over the syrup. Leave to cool before removing from the tin. |