Lemon Drizzle Cake

This is my all time favourite cake. It turned out really superb and delicious even on my first attempt. That tells how easy to make this cake and it can never go wrong as long as you follow the instructions correctly.

Here is the recipe for the cake:

Ingredients:

225g unsalted butter, softened
225g caster sugar
4 eggs
Finely grated zest of 1 lemon (you can put zest of 2 lemons if you want it to be zestier)
225g self-raising flour

For the drizzle topping
Juice of 2 lemons
85g caster sugar.

1) Heat oven to 180C. Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the flour, then add the lemon zest and mix until well combined. Line a loaf tin (8x21cm) with the greaseproof paper, then spoon in the moxture and level the top with a spoon.

2) Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. while the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle. prick the warm cake all over with the skewer or fork, then pour over the drizzle- the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in airtight container for 3-4 days, or freeze for up to 1 month.