Becky’s lemon drizzle cake 

Spring is finally here, or at least it should be. The season says to me; tea and cake, long walks, relaxed evenings and flowers. So, I made a spring-esque tea-time favourite of mine.

  
As ever, I read around various recipes and made my own version of the classic spring-time cake.

For the cake:

225 grams softened butter

225 grams caster sugar

275 grams self raising flour

2 teaspoons making powder

4 eggs

4 tablespoons of milk

Zest of two lemons

For the drizzle/ crunch:

175 grams icing/ granulated sugar

Juice of two lemons 

Firstly, grease and line a tin approximately 30x23x4cm.

Then, put all the cake ingredients in one large mixing bowl. Mix well with a hand-held electric whisk, magic whisker or an ordinary whisk if you don’t have one.

  
Thirdly, pour into the tin and bake for 35-40 minutes, or until springy.

Finally, let the cake cool for about three minutes. Meanwhile, mix the sugar and lemon juice together until runny. Smooth over the cake while warm. 

NB if using icing sugar- the icing will run all over the cake and you might want to put some kitchen roll or alternative around the edges.

  

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