Lemon drizzle

Show me a person who doesn’t like lemon drizzle? It’s one of the best classics IMO and is certainly a fave in our household. It’s lovely with a cuppa, but equally you can serve as a pud with fresh raspberries, fruit coulis - any combination of berry would be lovely - and whipped cream

Ingredients

• 240g butter, room temp

• 240g golden caster sugar

• 3 unwaxed lemons

• 4 eggs

• 240g self-raising flour, sifted

• 100ml milk

• 140g demerara sugar

  Method

• Pre-heat the oven to 180Cºc.

• Grease a 23cm cake tin with butter and line with greaseproof paper.

• Beat together the butter, caster sugar and zest of 2 lemons until light and fluffy. This will take about 5 minutes on med/high.

• Add the eggs, one at a time, beating until well combined before adding the next.

• Gently fold in the flour, or add a spoon at a time with the mixer on low. Turn off the beater as soon as the flour is combined to prevent knocking too much air out.

• Slowly add the milk, the batter should a dropping consistency so it falls off the spoon.

• Scrape the batter into the prepared tin and bake for 50-55 minutes, until a skewer comes out clean.

• Zest the other two lemons and tap the zest on to a plate to dry a little before you use it as decoration.

• Juice all 4 lemons and stir in the demerara sugar, set aside until the cake is cooked.

• As soon as the cake comes out of the oven, poke holes all over the top, especially near the edge and slowly pour over the drizzle using a spoon to distribute evenly. Sprinkle over the dried lemon zest.