Lemon Drizzle Cake

250g Butter (room temperature)

250g icing sugar

3 eggs

1 tsp vanilla extract

1 tbsp lemon juice

1 tbsp lemon zest

Lemon Drizzle Icing

200g sifted icing sugar

juice from 2 lemons and some zest for decoration

In a large bowl, cream soft butter and 250g icing sugar until fluffy, then beat in the eggs one at a time, beating well after each addition. stir in the flour and vanilla extract, lemon peel and 1 tbsp lemon juice. Turn mix into a well buttered 23cm tube cake tin. The mixture looks quite dry so don’t panic!

Bake at 170 degrees / gas 3 for 40-45 minutes, or until a skewer comes out clean. Remove cake immediately from pan, tube tins can stick so do not leave to cool in tin!

While still warm drizzle juice from a lemon evenly around the top of the cake, but do not soak the sponge.

Make the icing by adding enough lemon juice to the icing sugar to make a thick icing, the consistency should just drop off a spoon with a little shake. Drizzle icing over the top of the cake while still warm (the warm cake makes it easier for the icing to run) then sprinkle over some lemon zest for decoration

#baking