Home-baked lemon drizzle cake

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Mrs Post's Lemon Drizzle Cake

For Sponge:

• 75g unsalted butter, softened (plus extra for greasing)
• 125g caster sugar
• 150g self raising flour
• 1 tsp baking powder
• 2 medium eggs
• 1 tbsp lemon curd
• 2 1/2 tbsp full-fat milk

For Drizzle:

• Finely grated zest and juice of 1 lemon
• 2 tbsp granulated sugar

Method

1. Heat oven to 180C
2. Butter 1kg. loaf tin and line with baking parchment
3. Beat the butter and caster sugar together until light and
fluffy
4. Add the flour, baking powder, eggs, lemon curd and milk,
mixing all the time.
5. Pour the mixture into loaf tin
6. Bake for 40-45 mins or until a skewer comes out clean
7. Meanwhile for the drizzle, mix the lemon zest and juice with
the granulated sugar.
8. Pour the lemon drizzle over the hot cake in the tin
9. Leave to cool completely, then serve

Have to say ... it tasted really good.

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