LEMON DRIZZLE CAKE

· 3 large eggs – weighed

· the same weight of:

· caster sugar

· butter

· self-raising flour

· 1 1/2 teaspoon (7.55ml) baking powder

· Grated rind of 2 medium unwaxed lemons

· large pinch of salt

· Juice of 2 medium lemons (approx 50ml)

· Sieve to remove seeds and lemon pulp

· 100g granulated (or caster) sugar

1. Set the oven to 170°C fan, gas mark 5

2. Line the tin with a paper liner

3. Grease the tin (if it needs it) with butter paper (or a little butter on kitchen paper)

4. Grate the lemons to get the zest

5. Juice the lemons and sieve to produce 50-60ml juice

For the Lemon drizzle cake:

1. Beat all the cake ingredients together thoroughly – butter, caster sugar, eggs, flour, baking powder, salt, lemon zest

· Optionally leave half a teaspoon of zest for the topping

2. Spoon the mixture into the tin

3. Smooth the top with a palette knife and make a slight dip in the centre

4. Cook for 40-45 minutes until the cake surface springs back when you touch it lightly with your fingertip

5. While the cake is cooking make the topping

For the lemon topping:

1. Mix the lemon juice and sugar well

2. When you take the cake out of the oven, leave it in the tin

3. Prick the top of the cake with a cocktail stick

4. Spoon the lemon topping over and leave the cake in the tin to cool

5. Optionally sprinkle the remaining zest over the cake