Lemon Drizzle Cake

Ingredients

175g/6oz Odlums Self Raising Flour, sieved

2 Eggs

175g/6oz Shamrock Golden Caster Sugar

150g/5oz Butter or Margarine

Rind of 1 Lemon

150ml/¼pt Milk

Pinch of Salt

Lemon Drizzle

2 tablespoons Granulated Sugar

Juice of 1 Lemon

Directions

How to:

Preheat oven to 180°C/350°F/Gas 4. Grease and base line a 900g/2lb loaf tin.

Beat the butter/margarine and sugar together until well mixed.

Mix with K Beater 1min @ Max, Scrape Bowl 2 Minutes @ Speed Max

Add the eggs and lemon rind and beat again until well blended.

Mix 3 Minutes Speed 3

Finally, add the flour, milk and salt and beat until mixture is smooth.

Mix 30 seconds speed Max

Transfer to the prepared tin and bake for about 45 minutes until golden brown and firm to the touch. Remove from oven and place tin on a wire tray.

Combine the lemon juice and sugar in a small saucepan and simmer over a low heat until the sugar has dissolved.

Prick the warm cake with a fork, then gently drizzle syrup over until completely absorbed.

Notes

Best eaten fresh but will keep in an airtight container in a fridge for a week and will freeze for up to 3 months