Lemon Drizzle Cake

• Cake
• 1/2 pounds, 1/2 ounces, weight Butter Or Margarine
• 1/2 pounds, 1/2 ounces, weight Caster Or Granulated Sugar
• 4 whole Eggs
• 1/2 pounds, 1/2 ounces, weight Self Raising Flour
• 2 whole Lemons, Zested
• * * * * * *
• Icing
• 3 ounces, weight Caster Sugar
• 2 whole Lemons, Juiced

1. Preheat the oven to 180 Celcius.
2. Cream the butter and sugar together in a large mixing bowl until completely combined. Crack in the eggs, one at a time, and fold into the mixture. Sift in the flour, a little at a time, and stir until completely combined.
3. The mixture should be at 'dropping consistency,' i.e. when you hold a dollop on the spoon vertically (over the bowl!), the mix drops off the end. If this isn't quite happening, you may want to add a little more flour.
4. Now, finely grate 1 and a half lemons to get the zest. Be careful not to grate the lemons too much! Add the zest to the cake mix, and stir it in.
5. Pour the cake mix into a well-greased cake tin and bake in the oven for about an hour, or until a skewer inserted into the middle comes out clean with no cake mix on it.
6. Once the cake is done, take it out of the oven, but not the tin, and set it to one side.
7. Mix the 85g of caster sugar in a bowl with the juice of about 2 lemons (or more to make the icing uber-lemony). Stir until a paste is formed (it should be quite liquid). Pour the icing over the cake while it's still in the tin.
8. Let the iced cake cool in the tin before removing it.
9. Serve! Try not to eat it all in one go. ;-D

cake, weight butter, sugar, eggs, flour, lemons, icing, sugar, lemons

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