How to make Lemon Drizzle Cake

You will need:

175g Self-raising Flour

175g Margarine/Butter

175g Caster Sugar

3 Eggs

1 lemon (or 3Tbsp Lemon Curd and 2tbsp lemon juice)

75g Granulated Sugar

Method:

1. Firstly, prepare your tin for baking, I've used a 2lb loaf tin (23cm by 12cm). Grease the tin with a bit of butter then line with baking paper.

2. In a bowl, cream together your margarine and caster sugar.

3. Then add your eggs and mix well.

4. Then, if using the lemon, grate the lemon zest into the mixture and give it a good stir. If using the substitute, add the lemon curd and mix until well combined.

5. Finally add your flour and mix well until well combined.

6. Transfer to the pre-prepared loaf tin. Then bake in a pre-heated oven at Gas Mark 5, 190C or 170C fan assisted for 50 mins to 1 hour.

7. While the cake is baking you want to prepare the drizzle, simply mix together the lemon juice (either juiced from the lemon or 2 tbsp of lemon juice) and the granulated sugar.

8. After the cake is baked and a skewer comes out clean, while the cake is still warm, pop holes into the cake and pour the drizzle over the top. Then allow to cool.