Lemon Drizzle Cake

Ingredients

For the loaf-cake:

• 125 gm unsalted butter
• 175 gm caster sugar
• 2 large eggs
• zest of 1 lemon
• 175 gm self raising flour
• pinch of salt
• 4 tablespoons milk

For the syrup:

• juice of 1.5 lemons
• 100 gm icing sugar

For the glaze; this will make twice as much as you need, so if you are happy to be left with a quarter lemon then halve the quantities below:

• juice of half a lemon
• 150 gm icing sugar
  

Method

1. Preheat oven to 180 C.
2. Cream together the butter and sugar well.
3. Beat in the eggs and lemon zest.
4. Fold in the flour and salt, then mix in the milk.
5. Line a loaf tin, pour in the mixture and bake for 40 minutes or until a knife comes out clean.
6. Heat the syrup ingredients in a saucepan until the sugar dissolves.
7. Immediately the cake comes out of the oven, stab it all over with a skewer and pour the syrup evenly all over it.
8. Allow the cake to cool completely and remove it from the tin.
9. Combine the glaze ingredients and drizzle the glaze over the cake in pleasing stripes.