lemon drizzle cake

Cake

• 225g softened butter or baking spread
  225g caster sugar
  275g self-raising flour
  2 level tsp baking powder
  4 large eggs
  4 tbsp milk
  Finely grated rind of 2 lemons

• For the crunchy lemon drizzle topping
  175g granulated sugar
  Juice of 2 lemons

Oven temperature: 160C / 150C FAN / 320F

You will need:  one greased and lined 2lb loaf tin

1. Preheat the oven.

2. Add all the ingredients to a large mixing bowl. 

3. Mix everything together using the K paddle of a freestanding mixer, a hand-held mixer or a wooden spoon until everything is well blended. It should have a nice soft, smooth consistency.

4. Spoon the mixture into the prepared tin and level the surface.

5. Bake it in the oven for 60-70 minutes. It’s ready when the sides have shrunk away from the tin and the middle springs back if you press it gently with your fingers. You can also check by poking a skewer stick into the middle. When it’s ready, the skewer should come out clean. 

6. Remove from the oven and leave in tin while you make the drizzle topping.

7. Measure the sugar into a bowl. Mix the sugar and lemon juice together until it has mixed in and you have a runny consistency. Use a cocktail stick or a fine skewer to make some small holes right through your cake to make the drizzle go into the centre more easily. Spoon the lemon drizzle over the cake while it is still warm

8. Once the cake has cooled remove it from the tin.