Lemon Drizzle Cake

Lemon Drizzle Cake

Directions:

2. 1. 2. Begin by heating the oven to 180C/fan 160C/gas 4.
      4. Soften the butter and beat together with the 225g caster sugar until pale and creamy.
      6. Add the eggs, one at a time, slowly mixing through. Sift in the flour, add the chopped zest  and mix until well combined.
      8. Line a loaf tin (8 x 21cm) with greaseproof paper and then spoon in the mixture. Try to even the mixture out in the tin before placing in the oven for  45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
      10. While the cake cools in its tin, mix together the lemon juice and 85g caster sugar to make the drizzle. Prick the warm cake all over with a sharp knife, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve.