Lemon Drizzle Cake

Ingredients

• 125 g butter with extra for greasing
• 175 g golden caster sugar
• 2 large lemons or 3 normal size - zest and juice
• 2 large eggs
• 175 g self raising flour
• 3- 4 tbsp whole milk
• 50 g granulated sugar

Method

1. Preheat the oven to 180C
2. Grease and line a 900g loaf tin with baking parchment / grease proof paper
3. In the Kenwood beat the caster sugar and lemon zest.  When fully combined add the softened butter and beat for 4 minutes until light coloured and fluffy.
4. Beat in the eggs and 1 tbsp of flour.
5. Fold in the remaining flour.
6. Add the milk until the mixture drops easily from a spoon.
7. Spoon into the loaf tin.and smooth the surface.
8. Run a knife down the middle length of the mixture about 1cm deep.
9. Bake for 45 minutes or until a skewer comis out clean.
10. Heat the lemon juice and the sugar until the sugar is all dissolvedd and bring to the boil.
11. Remove the cake from the oven and while still hot prick the cake all over with a skewer and pour over the lemon/sugar mixture.