Lemon Drizzle Cake

🥘 Ingredients

• butter 100 g
• golden caster sugar 150 g
• eggs 2
• self-raising flour 150 g
• whole milk 3 tbsp
• lemons 2
• lemons 2
• granulated sugar 50 g

1. 1

   Preheat the oven to 180°C, gas mark 4. Grease and line a 900g loaf tin with baking parchment. In a bowl, use electric beaters to cream together butter and golden caster sugar for 3-4 minutes until fluffy and very pale. Beat in eggs , then sift in self-raising flour and mix well to combine. Stir in whole milk and the zest of lemons .
2. 2

   Spoon the mixture into the prepared loaf tin and bake for about 45 minutes until a skewer inserted into the centre of the cake comes out clean.
3. 3

   Ten minutes before the cake is cooked through, heat the juice of lemons and granulated sugar in a pan until the sugar has dissolved; set aside.
4. 4

   Remove the cake from the oven and, while still hot and in its tin, prick the surface all over with a skewer. Drizzle over the hot lemon syrup, then leave the cake to cool completely in the tin before cutting into thick slices to serve. Garnish with extra lemon zest, if liked.