Lemon Cake
A delicious and refreshing lemon drizzle cake.

Ingredients
For the Sponge
4 | Medium Eggs |
225g | Butter |
275g | Self Raising Flour |
225g | Caster Sugar |
1tsp | Baking Powder |
2tbsp | Milk |
1 | Lemon, Zest and Juice |
1tbsp | Lemon Curd |
For the Drizzle
200g | Icing Sugar |
3-4tbsp | Lemon Juice |
Method
- Combine the ingredients in a large bowl and beat until thoroughly blended.
- Spoon the mixture in to a greased 7 x 11 inch tin and bake at 180ºC (fan 160ºC / Gas mark 4) for 25 minutes or until the cake has risen and the top springs back when lightly pressed.
- Sift the icing sugar into a bowl and gradually add the lemon juice until the icing becomes thick and glossy. Spread or drizzle on top of the cooled cake.