Lemon Drizzle Cake

For my Lemon Drizzle Cake I would use the following recipe:

240g Unsalted softened butter
200g Caster sugar,plus extra 2 tbs.
Finely grated zest & juice of 1 lemon
3 large eggs
210g Self Raising flour
90g Plain flour
Buttered & Lined loaf tin
For Lemon glace topping-juice and zest of one lemon & 150g icing sugar.

Preheat oven to 17oC gas mark 3

Cream butter and sugar and add lemon zest. Add eggs one at a time with a little of the flour for each. Mix in the rest of the flour and the lemon juice. Pour and scrape into the prepared tin and sprinkle the top with an extra tablespoon or two of caster sugar. Bake for an hour - hour an half until cooked through. Place on a wire rack and remove from the tin once cooled.

For the lemon drizzle topping mix juice and zest of 1 lemon with 150g icing sugar and gently warm in a pan or in the microwave add to the top of the cake while it is still warm.

The cake is a great Madeira cake on it's own without the topping.

yum yum!

oooooo yes