*Lemon Drizzle Cake*
Makes one loaf

I think this is one of the easiest and tastiest cakes in the world to make! You just bang everything into the food processor and blitz it for two minutes and then pour it into your pan. Half an hour later you have a delicious cake sitting on the counter to cool! Moist and lemony, this is a real winner!

5 ounces self raising flour
4 ounces softened butter
4 ounces white sugar
2 heaping dessertspoons of lemon curd
2 large eggs
the grated zest of one lemon
the juice of 1/2 lemon
TOPPING:
the juice of 1/2 lemon
2 TBS of sugar

Pre-heat the oven to 175*C/about 34o*F. Lightly butter a loaf tin and line it with parchment paper. Butter the paper and set it aside.

Put all the cake ingredients into the food processor and blitz for 2 minutes. Scrape the batter into your prepared loaf tin.

Bake for 30 minutes, or until well risen, nicely browned and a toothpick inserted in the centre comes out clean.

Remove from the oven. Leave in the tin and place on a wire rack to cool. Mix the other 1/2 lemon juice and 2 TBS of sugar together, stirring to blend well. Drizzle over top of the still very warm cake, and let set for a few minutes before removing from the pan to cool completely. (I make sure that I leave a bit of overhang with the parchment paper when I put it into the pan so that I can use it like handles and just lift the cake out when done!)

Mmmm . . . this is so good dusted with some icing sugar and then sliced and spread with some more lemon curd for eating. Delicious!!