Easy Lemon Drizzle Cake

Brighten up a dreary spring day with a zesty lemon drizzle cake, perfectly paired with a bunch of cheerful daffodils

INGREDIENTS

225g (8oz) Softened butter/Baking spread

225g (8oz) Caster Sugar

275g (10oz) Self-raising flour

2 level tsp baking powder 4 large eggs 4 tbsp milk Finely grated rind of 2 lemons

For the crunchy lemon drizzle topping

175g (6oz) Granulated sugar

Juice of 2 lemons

1 ) Pre-heat the oven to 180°C/160°C Fan/Gas 4.

Grease and line a loaf tin with enough baking paper to leave a small overhang. This will make it easier to lift the cake out.

2) In a large bowl, add the sugar, flour, butter, eggs, milk, lemon zest and baking powder. Beat together with an electric whisk until smooth.

3) Pour the cake batter into the prepared cake tin and promptly place it on the middle shelf of the oven. Bake for 40 minutes or until golden brown, shrinking away from the sides of the tin and springy to the touch. 4) Meanwhile, to make the Lemon drizzle topping. Mix the sugar and lemon juice together. When the cake is out of the oven and still warm, carefully spoon over the drizzle mixture. Sprinkle with lemon zest if desired. Once the cake is cool, lift it out of the tin, slice and enjoy!