From The Registrar's Convenient Wife
Claire's lemon drizzle cake

  • 4 oz (125g) butter
  • 6 oz (175g) caster sugar
  • grated rind and juice of a lemon
  • 2 eggs, beaten
  • 6 oz (175g) self-raising flour
  • 4 tbs milk
  • 2 tbs granulated sugar

Cream butter, caster sugar and lemon rind until fluffy.

Beat in eggs.

Stir in flour, then add enough milk so the mixture will drop off the spoon when you shake it gently.

Put mixture into a lined 2lb (1kg) loaf tin.

Bake in a moderate oven (180 degrees C, mark 4) for 40-50 minutes or until firm on top and a skewer comes out clean.

Heat the lemon juice and granulated sugar together until the sugar is dissolved (takes about 30 seconds in an 850w microwave).

While the cake is still hot, pierce the top with a skewer and spoon the lemon syrup over. Leave to cool in tin.

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