Lemon Drizzle Leaving Cake: Aka "The L Drizzler"

With summer fast approaching, I couldn't resist getting into the kitchen with a zesty, summery cake.


It was recieved well at the leaving party on Sunday afternoon.
My oldest friend left this week for Ibiza, one year, maybe more...


For the Cake you will need

• 225g unsalted butter , softened
• 225g caster sugar
• 4 eggs
  
• finely grated zest 1 lemon
• 225g self-raising flour

For the Drizzle Topping you will need

• juice 1 1⁄2 lemon
• 85g caster sugar

Heat oven to 180C/fan 160C/gas 4.

Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.

Sift in the flour, then add the lemon zest and mix until well combined. Line a cake tin with greaseproof paper, then spoon in the mixture and level the top with a spoon.

Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the l emon juice and sugar to make the drizzle.

Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping.

Leave in the tin until completely cool, then remove and serve.