Lemon Drizzle Cake

This recipe can be easily doubled for a larger cake.

The cake can also be split and have lemon curd spread between the two layers.

Ingredients for the cake:
5 ounces self-raising flour
1 teaspoon baking powder
4 ounces butter, softened
4 ounces golden caster sugar
2 T good quality lemon curd
1 large lemon, rind of, grated
2 eggs, whisked
1 T water or lemon juice

Ingredients for lemon syrup:
1 juice of large lemon
4 ounces granulated sugar

Preparing the cake:
Preheat your oven to 350 degrees F.

Grease and line a 2 lb loaf pan or round cake pan.

Put all the cake ingredients together into a large bowl and mix thoroughly with a wooden spoon and then a hand-held mixer for a maximum of 3 minutes.

Pour into the prepared loaf or cake pan and bake for 45-50 minutes or until a skewer inserted comes out clean.

While the cake is baking, make the syrup, by mixing the lemon juice and sugar together.

On removing the cake from the oven, pierce all over the top with a fine skewer or fork - keeping the cake in the pan.

While the cake is still hot, pour the syrup over the top of the cake. Leave it in the tin to cool.

The syrup will leave a crunchy residue of sugar and be sticky to touch.