Lemon Drizzle Cake

Ingredients

175g softened butter

175g caster sugar

2 eggs

4 tbsp milk

175g self-raising flour

Grated zest and juice of 1 lemon

1 tbsp icing sugar

Instructions

1. Cream the butter and sugar together until light in color and fluffy. Gradually beat in the eggs and milk.

2. Fold the flour into the mixture with the lemon zest.

3. Spoon the mixture into a lined and greased 2lb loaf tin.

4. Bake at 180 C/Fan 160 C/Gas mark 4 for 50-65 minutes, until the cake is golden brown and firm to touch.

5. Mix the lemon juice and icing sugar and pour over the cake as soon as it is removed from the oven.

6. Allow the glaze to set before removing from the tin. Let cool completely on a rack.

Recipe from the book The best kept secrets of the Women’s Institute, Cakes and Biscuits by Jill Brand