This is such a simple treat that is often overlooked in favour of heavily frosted cakes. But as the sun begins to filter through the clouds and we discard our winter warmers this light cake will brighten you up. Serve with Lady Grey or ginger tea.
170g Plain Flour
170g Caster Sugar
3 Large Eggs
3/4 tsp Baking Powder
For the drizzle:
80g Caster sugar
1.Preheat the oven to 180c and line a 20cm loaf tin with greaseproof paper.
2.Cream the butter and sugar together until light and fluffy. Add the eggs one at a time until fully incorporated.
3.Slowy sift the baking powder and flour into the mix. Add the zest of the lemon.
4.Add the mixture to the tin and place into the oven for 30-35mins or until light and springy to the touch.
5.Remove from the oven and place the tin on a cooling wire. Whilst this cools mix the juice of the lemon with the caster sugar until fully dissolved.
6.Using a cocktail stick push it in the cake at various points this will allow the drizzle to seep in to the cake and make it lovely and moist.
7.Remove from the tin when completely cool. I like to keep it in the parchment as I think it looks pretty, just trim to size.
Tips: For something different add 50g of poppy seeds to the mixture or swap the caster sugar in the drizzle for icing sugar.