Lemon Drizzle Cake

• 125 g margarine or 125 g butter
• 175 g caster sugar
• 2 eggs
• 1 lemon, zest of
• 175 g self raising flour
• 4 tablespoons milk
• 100 g icing sugar, 4 tbsp
• 1 -2 lemon, juice of, about 4 tbs

1. Preheat oven to 180oC then grease and line a 2ib loaf tin.
2. Cream the butter and sugar together, add the lemon zest and eggs then beat again, if it splits add a tbs of flour and keep mixing. Add in flour, mixing gently then finally add the milk. Pour in prepared tin and bake for around 45 minutes.
3. Meanwhile mix the sugar and lemon juice in a small bowl and put to one side, the sugar will dissolve into a lovely tart syrup. Remember to stir again before putting on the cake.
4. Test the cake ( when a skewer comes out of the middle clean) prick it all over ans slowly spoon the sugar onto the cake. I find it easier to start in the middle then work my way round to the sides of the cake to ensure even distribution of the syrup.
5. Leave to cool completely in the tin before removing.

margarine, caster sugar, eggs, lemon, flour, milk, icing sugar, lemon

Taken from www.food.com/recipe/lemon-drizzle-cake-288418 (may not work)