Lemon Drizzle Cake

Ingredients

• 170 g Self-raising Flour (see Self-raising Flour note below)
• 115 g Soft Margarine (or Butter) (at room temperature)
• 170 g Caster Sugar
• 2 Free-range Eggs (at room temperature; see Egg Size note below)
• 5 tbsp Milk
• 1 Lemon
• 85 g Icing Sugar

Instructions

1. 1

   Preheat your oven to 180°c (160°c for fan-assisted ovens or Gas Mark 4) and line a 2lb loaf tin with some greaseproof paper. Set aside.

2. 2

   In a large bowl, sift the flour over the butter, caster sugar, eggs, milk and zest of your lemon. Mix well until all the ingredients are combined and smooth.

3. 3

   Transfer to your pre-lined tin and bake for 45-50 minutes, until golden on top and a skewer inserted comes out clean.

4. 4

   Allow to cool in the tin for 5 minutes before poking the top of your cake all over with a skewer.

5. 5

   In a small bowl, mix half the icing sugar with the juice of your lemon to create a syrup-like icing, and spoon half of the syrup all over the cake.

6. 6

   Add the other half of the icing sugar to the remaining syrup to create a thin icing. Spoon over the top whilst the cake is still warm to finish with an icing glaze.

7. 7

   If desired, top with a little extra lemon zest.