Nigella’s Lemon Drizzle Cake

I apologise unreservedly for not having blogged this before now. It was an oversight that is now rectified…. This is everything lemon drizzle cake should be: tangy, sweet, damp and sticky. Yum. Yum indeed.

For 8-10 slices you need:
125g soft butter
175g caster sugar
zest of 1 lemon
2 eggs
175g self raising flour
4 tbsp soya milk

For the syrup you need:
100g icing sugar, sifted
juice of 2 lemons

Begin by pre-heating the oven to 170 degrees then cream together the butter and sugar. Add the eggs, one at a time, and beat well. Sift in the flour and add the milk. Mix again and scrape into a lined loaf tin. Bake for 30-45 mins till well risen, golden brown and fully cooked.

Meanwhile melt together the icing sugar and lemon juice over a gentle heat. Once the cake is out of the oven, prick it all over with a cocktail stick and then pour over the syrup. Leave to settle and then scoff.

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