Lemon Drizzle Cake

Ingredients

• 225g unsalted butter, softened

• 225g caster sugar

• 4 eggs

• 225g self-raising flour

• Zest of 1 lemon

For the drizzle topping

• juice 2 lemons

• 85g sugar

Method

1. Heat oven at 180°C.

2. Beat 225g softened unsalted butter and 225g sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through.

3. Sift in 225g self-raising flour, then add the zest of the lemon and mix until well combined.

4. Grease a cake tin, then spoon in the mixture and level the top with a spoon.

5. Bake for 40-45 mins (check if cooked with a pick - it needs to come out clean).

6. While the cake is cooling in its tin, mix together the juice of 2 lemons and 85g sugar to make the drizzle.

7. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.

8. Leave in the tin until completely cool, then remove and serve.