Lemon Drizzle Cake

150 gms self raising flour

150 gms caster sugar

125 gms butter (soft, at room temperature)

2 eggs (at room temperature)

Zest of 1 lemon (grated)

110 ml milk (at room temperature)

For Syrup –

120gms icing sugar (plus extra for dusting on the top when cake is ready)

Juice of 1 lemon

Note : if you don’t have self raising flour, then just use all-purpose flour and for each cup {1 cup is equal to 175gms} add 1 1/4 teaspoons of baking powder and 1/4 teaspoon of salt.

Preheat the oven to 180 deg C, place the wire rack in the middle.

Grease a 6 inch square cake tin and place a parchment paper at the bottom.

Put the eggs, butter and caster sugar in a bowl and start beating till it gets fluffy with pale yellow color.

Then add the lemon zest and flour, and very gently start folding it in. Continue folding by gradually adding milk till you get a smooth batter.

Pour the batter into the cake tin and bake for 40 to 50 minutes depending on your oven.

For the syrup, gently heat the lemon juice and icing sugar in a sauce pan, do not stir the syrup or let it boil.

(just keep swirling the pan by holding the handle, that way the syrup won’t crystallize and the swirling will keep the temperature low enough preventing it to reach a boiling point)

When cake is ready and still warm, prick the surface all over with a skewer, then drizzle over the hot syrup. Allow the cake the cool down and absorb all the liquid.

When ready to eat, dust with the icing sugar and cut into bars.