Lemon Drizzle Cake

LEMON DRIZZLE CAKE - 70 minutes ~ Serves 8

175g softened butter
175g caster sugar
3 large eggs
175g sifted self-raising flour
1tsp baking powder
Grated rind of one lemon
pinch of salt
For the drizzle topping:
125g of granulated sugar
60ml of fresh lemon juice

Preheat the oven to 170C.
Lightly grease an 18cm (7in) round cake tin with a little extra butter and cut a piece of greaseproof
paper fit the base of the tin.
Put all the ingredients for the cake in a large mixing bowl and beat with a wooden spoon until
just combined and smooth.
Pour or spoon the mixture into the tin, smooth the top and bake in the oven for about 45-50
minutes. The cake is cooked when you insert a knife into the centre of the cake and it comes
out clean.
Let the cake sit in the tin for 5 minutes, then gently run a knife around the edge and turn the
cake out onto a wire rack to cool.
When the cake has cooled, prick the top with a skewer. Combine the granulated sugar and
lemon juice, without letting the sugar dissolve. Pour the sugar mixture over the top of the hot
cake. The juice will sink in and the sugar will form a crunchy topping.