Lemon Drizzle Cake


Lemon Drizzle Cake
(adapted from The Londoner)
3 large eggs
170g self-raising flour
170g caster sugar
170g unsalted butter, softened
Zest of 2 lemons
1 tsp baking powder

Lemon Drizzle
Juice of 2 lemons
110g icing sugar

Preheat oven to 180ÂșC and line a loaf tin. Put cake ingredients in a bowl and beat until smooth. Pour into cake tin and bake for 30-35 minutes, or until a skewer comes out clean. While the cake is baking, mix together the lemon juice and icing sugar to make the drizzle. As soon as the cake comes out of the oven, stab your cake all over with the skewer and pour over the lemon drizzle. Leave to cool in the tin.