Lemon Drizzle Cake – Vanessa Wong

175g self raising flour
175g caster sugar
125g butter
2 large eggs
4 tbsp milk
Pinch of salt
Grated zest of 2 lemons.

Sift flour, add all other ingredients and beat until well combined.
Pour into 2lb loaf tin.
Bake in oven at 180 degrees for an hour (possibly longer) until skewer comes out clean.

Whilst cake is baking, stir 4 tbsp of icing sugar into juice of 2 lemons in a small saucepan and melt together over fairly low heat.

When cake is done and out of oven, leave in tin and stab all over with a skewer then carefully spoon over the lemon syrup.
Leave to cool completely before taking out of tin.

Before I had my stand mixer, I made this by hand stirring with a wooden spoon and still came out really nice.
I added in extra icing sugar into the lemon juice coz I found the syrup to be too runny.
I also lined the tin with baking/parchment paper to get the cake out easier.