The Simplest Lemon Drizzle Loaf Cake

• FOR THE CAKE:
• 1/2 cups Brown Sugar
• 1/2 cups Butter, At Room Temperature
• 1 cup Cake Flour
• 1/2 cups Corn Flour
• 1-1/2 teaspoon (level) Baking Powder
• 2 Eggs
• 8 tablespoons, 1 teaspoon, 5-7/8 pinches Coconut Milk
• 1 Lemon, Rind Only
• FOR THE LEMON DRIZZLE:
• 2 Tablespoons Brown Sugar
• 1 Tablespoon Honey
• 1 Lemon, Rind And Juice

1. For the cake:
2. Set oven to 160u0b0C (320u0b0F) and grease and flour a loaf tin.
3. Beat all ingredients together (except lemon rind) with an electric beater for 3 minutes. Stir in the lemon rind and pour the batter into the loaf tin. Bake in the middle of the oven for 40 minutes or until a tester stick comes out clean.
4. For the drizzle:
5. Put sugar, honey, lemon juice and rind in a small pot and heat until sugar dissolves. Taste it for the right balance of sweet to sour and add a little more sugar or honey if it's too sour.
6. When the cake comes out of the oven, poke some holes in the cake with a skewer, about halfway to the bottom. Pour the drizzle over the cake. Allow the cake to cool in the loaf tin and then turn out onto a cooling rack to cool completely before serving.

cake, brown sugar, butter, flour, corn flour, baking powder, eggs, pinches coconut milk, lemon, lemon drizzle, brown sugar, honey, lemon

Taken from tastykitchen.com/recipes/desserts/the-simplest-lemon-drizzle-loaf-cake/ (may not work)