Lemon Drizzle Cake

Tom Jacobs

Ingredients

  • Cake mix
  • 115 g butter
  • 170 g caster sugar
  • 2 eggs
  • 170 g self raising flour
  • pinch salt
  • 4 tbsp milk
  • grated rind of 1 lemon
  • Syrup
  • juice of 1 lemon
  • 3 tbsp icing sugar

Directions

  • Grease and line 2lb loaf tin
  • Cream butter and sugar together
  • Slowly add beaten egg
  • Stir in flour and salt
  • Mix in lemon rind and milk
  • Pour into tin and bake for 35min at 180oC
  • Heat icing sugar and lemon juice until it forms a syrup
  • While cake is still warm and in tin, prick top and pour on the warm syrup
  • Leave cake in tin until cold before taking out