Ingredients A 2lb loaf tin (or two llb loaf tins) and loaf tin liners (or greaseproof paper) For the cake: 200g caster sugar 200g unsalted butter 4 large eggs

Lemon Drizzle Cake

220g self-raising flour, sifted 1 lemon, zested and juiced For the drizzle: 4 tbsp caster sugar Juice of i/2 lemon (about 2 tbsp) For the icing: 4 tbsp icing sugar Juice of i/2 lemon (about 2 tbsp)

Method 1. Preheat oven to 160 degrees fan. bakes 2. Put your loaf tin liner into the tin or grease and line a tin if you don't have a liner. 3. Beat the caster sugar, butter and most of the lemon zest together in a stand mixer or with a hand mixer for about 5

minutes until light and fluffy. Leave a small amount of zest aside for decoration later. 4. Add the eggs and sift in the flour. Mix until smooth for 1-2 minutes. Add the lemon juice and combine.

5. Pour into the lined loaf tin and bake for 45-50 minutes until golden and a skewer comes out clean. 6. Make the drizzle by mixing the caster sugar with the lenon juice. Once the cake is cooked, poke holes in the cake with a skewer and use a pastry brush to add the drizzle. Leave to cool in the tin.

7. Mix the icing sugar together with about 1-2 tbsp lemon juice. It needs to be quite thick. Drizzle over the cake once cooled a little and sprinkle over the lemon zest. Slice and enjoy!

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