lemon drizzle cake

Ingredients:

For the Cake:

·         125g unsalted butter

·         175g caster sugar

·         2 eggs

·         Zest of a lemon ( ½ of an lime and ½ of a lemon is nice too)

·         175g self-raising flour

·         ½ tsp baking powder (optional; I like a bit of a bigger rise)

·         A pinch of salt

·         4 tbsp milk

·         450g Loaf tin, lined

For the syrup

·         4 tbsp of lemon juice

·         100g icing sugar

Method

Preheat the oven to 180°c. Line your tin. I like to use the tin-shaped cake cases, but greaseproof is fine.  Cream together the sugar and butter. When light and pale add the eggs and lemon zest.  Mix well. Next add the flour, salt and baking powder (if using) slowly. Beat until thoroughly combined and lump-free. Add the milk and mix. Spoon into loaf tin. Bake for 45 minutes. While the cake is cooking get on with the syrup. Place the icing sugar and the lemon juice in a small pan on a medium heat until the sugar has dissolved.  When the cake is done, immediately pierce with a cake tester or fork all over. Pour the syrup over the cake (still in the tin) so it soaks it up all over. Don’t attempt to get out of the tin before it has cooled completely (trust me!) because it will crake and crumble.

Variation:                                                                                          

You could use any citrus fruit and it will be delious!

Recipe by nigella Lawson (adapted by me)