Lemon Drizzle Cake recipe

 3 large eggs

170g self raising flour

170g caster sugar

170g butter

Zest of 2 lemons

1 tsp baking powder

For the drizzle:

Juice of 2 lemons (the ones you zested)

110g icing sugar

Method:

1. Preheat your oven to about 180C and grease a loaf tin.

2. Thoroughly mix your cake ingredients together until they form a nice smooth batter. As mentioned, I used a mixer as I’m a lazy cow and like to spend my time farting about on social media more than I enjoy getting arm ache from beating cake mixture, but your method of mixing is entirely up to you! A mixer is much quicker, but I don’t need to tell you that, do I?

3. Pop your cake in the oven for 30-35 minutes. Whilst you’re waiting whisk together the icing sugar and lemon juice from the lemons you zested earlier. It’ll look really runny but don’t worry – it needs to be to soak into the sponge and will set surprisingly easily.

4. After half an hour test your sponge by putting a skewer or a knife into the centre – if it comes out clean, your cake is ready. Once ready, take the cake out of the oven and using a skewer, push holes all the way into the sponge and pour over your drizzle mixture. I went a bit mad at this stage, which made for a very moist cake, so bear this in mind before you go totally skewer happy!

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