A mouth watering zesty Lemon Cake

 Lemon Drizzle cake

Ingredients

  125 gm Butter

 175 gm Caster Sugar 

  2 large Eggs

  175 gm Self-raising flour

  50 gm Granulated Sugar

2 Lemons  

1. Preheat the oven to 180 degree. Lightly oil and line the base of a 7 inch square cake tin with baking paper.
2.  In a large bowl, cream the butter and sugar together until soft and fluffy. Beat the eggs, then gradually add a little of the egg to the creamed mixture, adding 1 tablespoon of flour after each addition.
3.  Finely grate the rind from one of the lemons and stir into the creamed mixture, beating well until smooth. Squeeze the juice from the lemon, strain, then stir into the mixture.
4. Spoon into the tin & level the surface and bake in the preheated oven for 25-30 minutes.

5. Mix the zest of the last lemon with 25 gm of the granulated sugar and reserve. Squeeze the juice of that lemon into a saucepan. Add the rest of the granulated sugar to the lemon juice and heat gently, stirring occasionally. When the sugar has dissolved simmer gently for 3-4 minutes 

6. With a fine skewer prick the cake all over. Sprinkle the lemon zest and sugar over the top of the cake, drizzle over the syrup and leave to cool in the tin. Cut the cake into squares and serve.

              Hope you enjoy it as much as we have

              Sarah & Joseph 

                             xxxxx