Lemon Drizzle Cake

Lemon Drizzle Cake

Ingredients

Cake
225 g softened unsalted butter

225 g self raising flour
225 g caster sugar

4 large eggs
Juice of 1/2 a lemon
Zest of 2 lemons

Syrup
Juice of 1 1/2 lemons
90 g caster sugar

Method

1. Preheat the oven - 175ºC (fan).
2. Put the butter, sugar, eggs and flour in a bowl and, using an electric hand mixer, beat until thoroughly combined. Stir in the lemon zest and lemon juice.
3. Pour the cake mix into a grease proof lined '2lb Loaf Tin' and bake for 50-55 minutes (or until a skewer comes out 'clean').
4. To make the syrup put the lemon juice and caster sugar in a small saucepan. Heat until a syrup forms. 
5. Once the cake is cooked use the skewer to make holes in the cake and then spoon the warm syrup gentley onto to the top of the cake so it is absorbed by the cake.