Lemon Drizzle Cake

Ingredients:

(for the sponge)

• 225g margarine/butter
• 225g caster sugar
• 1 tsp vanilla extract
• 4 eggs
• 250g self-raising flour

(for the drizzle)

• juice of 1 lemon
• 90g caster sugar

Pre-heat the oven on 180c

Method:

1. Cream the butter, sugar and vanilla together until smooth and it lightens in colour.
2. Add the eggs one at a time with an equal amount of flour each time until all flour and eggs are incorporated. Do not over mix.
3. Add in the zest of one lemon and give it a little mix.
4. Once the mixture is smooth, divide between two 21 cm sandwich tins and bake for 25 minutes, until golden brown and a knife comes out clean.
5. For the drizzle, mix together the lemon juice and caster sugar.
6. Prick a load of holes in the top of the sponges and drizzle over your ‘drizzle’.
7. Leave it to soak in and then serve up with a nice cuppa.

Note: This recipe makes two sponges. Half the recipe if you only want one… though we ALWAYS manage to eat two. haha!