Lemon Drizzle Cake Recipe

For the cake

225g self raising flour (or plain flour + 2 tsp baking powder)

150g butter

200g sugar

4 eggs

50ml milk

Zest of 2 lemons

Salt

For the drizzle

Juice of 2 lemons

80g caster sugar

Cream butter and sugar together until pale and creamy

Add 2 eggs and beat a little bit more

Slowly add the flour, salt and the remaining eggs and milk stirring gently as you do.

Pour the mixture in to a buttered 1lb loaf tin and cook at 160C for about 40 mins until a skewer comes out clean.

Leave the cake in the tin and stab all over with a skewer. Mix together the lemon juice and caster sugar and spoon over the still warm cake. It should flow in to the little holes and as the cake cools make a sugary crust.