Lemon Drizzle Cake

150g Softened Butter

150g Caster Sugar
2 Eggs
Grated Zest and Juice of 1 Lemon
150g Self Raising Flour

4 Tbsp Milk

2 Tbsp Icing Sugar

1. Preheat the oven 180C (350F) Gas Mark 4
   
   
   
2. Place the butter into a mixing bowl and beat the butter until soft using a wooden spoon.
   
   
   
3. Add the caster sugar and beat again, break the eggs into a mug and whisk well with a fork.
   
   
   
4. Gradually add the eggs to the butter and sugar mixture, if you add the eggs to fast it will curdle don’t worry too much about this you can add a little of the flour to stop this happening.
   
   
   
5. Add the grated Lemon Zest and sift in the flour, add enough milk to make the mixture of dropping consistency.
   
   
   
6. Spoon the mixture into a non-stick (900g) loaf tin and spread it flat with a spatula.
   
   
   
7. Bake for 40 minutes.
   
   
   
8. Wearing oven glove remove the cake from the oven and test the top of the cake, if it springy it is cooked, if not bake for another 5 minutes.
   
   
   
9. Mix the icing sugar with the lemon juice in a small bowl or cup.
   
   
   
10. Prick the top of the cake with a fork and pour over the juice whilst the cake is still warm.
    
    
    

Leave the cake to cool in the tin for 15 minutes then carefully turn it out and leave to cool completely on a wire rack.