Sasha's Lemon Drizzle Cake

Ingredients

• 225g unsalted butter , softened
• 225g caster sugar
• 4 eggs
• finely grated zest 2 lemons
• 225g self-raising flour

• juice 2 lemons
• 50g caster sugar

Method

• Heat oven to 180C/fan 160C/gas 4.
• Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy
• Add 4 eggs, one at a time, slowly mixing through.
• Sift in 225g flour, then add the finely grated zest of 2 lemons and mix until well combined.
• Line a loaf tin (8 x 21cm) with greaseproof paper (or, easier, use a cake tin liner), then spoon in the mixture.
• Bake for 45-50 minutes 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 juice of 2 lemons and 50g caster 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.
• Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.