Lemon Drizzle Cake Recipe

100 g/4 oz butter or margarine, softened
175 g/6 oz caster (superfine) sugar
2 eggs, lightly beaten
175 g/6 oz self-raising (self-rising) flour
60 ml/4 tbsp milk
Grated rind of 1 lemon
For the syrup:
60 ml/4 tbsp icing (confectioners') sugar, sifted
45 ml/3 tbsp lemon juice

Method:

Cream together the butter or margarine and sugar until light and fluffy. Gradually add the eggs, then the flour, milk and lemon rind and mix to a soft dropping consistency. Spoon into a greased and lined 900 g/2 lb loaf tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 45 minutes until springy to the touch.

Mix together the icing sugar and lemon juice and spoon over the cake as soon as it comes out of the oven. Leave in the tin to cool.