Ingredients
Cake
- 4oz Butter
- 6oz caster Sugar
- 6oz Self Raising Flour
- 2 Free Range Eggs
- 1 tsp Baking Powder
- Zest of 1 lemon
- 5-6 tbsp Milk
Drizzle
- 4oz Caster Sugar
- Juice of 1 Lemon
Decoration Drizzle
- Few Heaped tbsp of Icing Sugar
- Few Drops of Water
Cake Method
- Pre heat oven to 180 ° C.
- Mix the butter and the sugar together until light and fluffy.
- Crack eggs into a jug and whisk until yokes and whites combine. Add half the egg mixture and half sifted flour to the butter/sugar mixture and mix. Add the rest of the eggs and flour to the mixture and add the baking powder, mix until all ingredients are combined.
- Now add the lemon zest and whisk together.
- Add 5-6 tbsp of milk to the cake mix to make a runny mixture.
- Pour cake mixture into a greased 9" loaf tin and bake in oven for 35-40 minutes.
Top Tip
Instead of lining the 9" loaf tin with grease proof paper, lightly grease the tin with butter and then dust flour in the tin so all of the sides are covered.
Drizzle Method
- Juice a lemon and mix the juice with the sugar.
- Take the cake out of the oven and when it's still warm take it out of the tin and drizzle the drizzle mixture over the cake using a spoon, you can use a cocktail stick to poke a few holes in the cake in order for the drizzle to go into the actual cake, however this is optional.
- Once the cake is cool, make up a simple icing using icing sugar and water (make sure its a pipe-able consistency) using a piping bag or a sandwich bag to pipe the icing onto the cake.
Enjoy
