Lemon Drizzle Cake

What a difference a day makes, yesterday I sat in the garden with Daryl chatting, drinking coffee, enjoying the warm sunshine. Today the weather is miserable, time to create some faux sunshine in the form of a lemon drizzle cake, bask in its warm lemony glow!

Lemon Drizzle Cake 

Ingredients

1. 175g (6 oz) butter 
2. 175g (6 oz) caster sugar 
3. 3 eggs beaten 
4. 175g (6 oz) self-raising flour 
5. Finely grated rind and juice of 1 1/2 lemons 
6. 75g (3 oz) icing sugar 

Oven temperature 180 C, 350 F, Gas 4

Whisk together butter and sugar until light and fluffy. Beat in grated lemon rind. Gradually add the beaten eggs and beat well. Sift the flour and gently fold into the cake mixture. Pour the mixture into a greased and lined 20 cm (8 in) deep round cake tin. Bake in the oven for about 45 minutes, test with a skewer as ovens do vary. After removing  the cake from the oven let it stand in the tin for 5 minutes. During this time put the icing sugar and the lemon juice in a pan and gently heat until the sugar dissolves, then bring almost to boiling point. Turn the cake out. With a skewer pierce the cake all over the top. Slowly pour the hot syrup over the top of the hot cake (they both have to be hot for the syrup to penetrate through the cake) allowing time for it to absorbed. Cover with cling film and leave for 1 hour.

The cake is nice as it is but I did put a lemon icing on top, I gilded the lily!