Lemon Drizzle Cake

Name: Lemon Drizzle Cake
Ingredients: 6 ounces butter; 6 ounces caster sugar; 6 ounces self-raising flour; 1 teaspoon baking powder; 2 lemons; 3 eggs; 2 lemons the ones you zest; 4 ounces icing sugar

8 ingredients

9 steps

Ingredients

6 ounces butter
6 ounces caster sugar
6 ounces self-raising flour
1 teaspoon baking powder
2 lemons
3 eggs
2 lemons the ones you zest
4 ounces icing sugar

Directions

1

Preheat your oven to 180oC/350oF/Gas mark 4 and either grease or line a 2lb loaf tin
2

Mix together the butter and sugar and add the lemon zest. Thoroughly beat until combined.
3

Add in the three eggs and the flour and baking powder (sieved) and stir again.
4

Spoon or pour the mixture into the loaf tin.
5

Put the loaf tin into the oven for 25 minutes then take it out of the oven, cover the tin in tin foil and put back into the oven for 15 minutes.
6

While the cake is in the oven, juice the lemons and mix the juice with the icing sugar (beat with a whisk until all the lumps are gone) to make your drizzle.
7

As soon as the cake comes out of the oven, keep it in the tin and using a skewer, put holes all over it, then pour the drizzle on top and leave for a few minutes to soak into the cake
8

This cake is best when it is still warm, but it keeps really well in an airtight container for about 5 days.
9

Enjoy!