Lemon Drizzle Cake

Lemon Drizzle cake

by Marjorie Goodwin from Wakefield

Ingredients

1. 6oz self-raising flour
2. 4oz margerine
3. 4oz castor sugar
4. 4 fluid oz milk
5. 2 eggs
6. finely grated rind of a lemon

Topping

1. Juice of 1 lemon
2. 6oz sugar

• Mix together

Method

• Cream margerine and sugar together till light and fluffy.
• Mix eggs, milk and grated rind together
• Add the flour and the liquid alternately to the creamed mixture
• Line a 1lb loaf tin with greaseproof paper
• Put cake mixture in tin and bake in a pre-heated oven 350/375f or 180/190c, (10 degrees less in a fan oven) for about an hour.

• When cake is cooked remove from oven and while still warm, pour the lemon and sugar mix over the cake and allow to cool.