Lemon Drizzle Loaf Cake

A full proof recipe that I know by heart. This lemon drizzle cake is a sure crowd pleaser, it is super easy to make and lasts about a week in a cake tin. The perfect cake to have ready to enjoy with a cup of tea. You just need one lemon and some normal cake ingredients.

Ingredients:

• 170g self-raising flour

• 170g butter

• 170g sugar

• 3 farm fresh eggs

• 1 lemon

• an extra 40g granulated sugar for the ‘drizzle’.

Instructions:

• Preheat the oven to 180 C (350 f)

• Prepare a loaf tin, either by lining it with baking paper or greasing it with butter. We like to use baking paper as you can keep the cake wrapped in it once baked.

• In a mixing bowl, cream together the butter and sugar.

• Add in the three eggs and mix well.

• Add the flour and grate in the zest from the full lemon. Mix well until you have a smooth cake mix.

• Transfer the cake mix to the loaf tin and place in the oven to bake for 40 - 45 minutes.

• Meanwhile, make the drizzle by combing the juice from the lemon with 40g of sugar in a bowl.

• After using a skewer to check the cake is cooked right through, remove the cake from the loaf tin to let it cool.

• Using the skewer make lots of little holes on the top of the cake and pour over the ‘drizzle’, letting it seep through the sponge.

  Leave to cool completely and enjoy with a cup of tea!