LEMON DRIZZLE CAKE
175g (6oz) butter, softened 175g (6oz) caster sugar
2 eggs 4 tablespoons milk
175g (6oz) self-raising flour, sieved Grated zest and juice of 1 lemon
1 tablespoon icing sugar
Cream the butter and sugar until light and fluffy.
Gradually beat in the eggs and milk.
Gently fold in the flour and the lemon zest
Spoon the mixture into a greased and lined 2lb loaf tin.
Bake at Gas mark 4 / electric oven 180oC / fan oven 160oC for 50 to 65 minutes until the cake is golden brown and firm to the touch.
Mix the lemon juice and the icing sugar together and pour over the cake as soon as it is removed from the oven. Allow the glaze to set before removing from the tin. Allow to cool completely on a wire rack.