Bronagh's ultimate lemon drizzle loaf cake.

Serves 6

Difficulty:Medium

INGREDIENTS

175g self-raising flour

175g caster sugar and extra for dusting on finished cake

175g soft butter

4 medium eggs, at room temperature

half a teaspoon of organic vanilla extract

half a teaspoon of baking powder

Freshly grated zest of a medium lemon

50g sieved icing sugar for the drizzle

freshly squeezed juice of half a lemon

METHOD

Grease and line a 2 pound loaf tin with baking parchment and preheat the oven to 180*C (fan 160*C).

Place the flour, caster sugar, butter, eggs, vanilla extract, baking powder and lemon zest into a large bowl and beat until smooth for less than 1 minute. It is important not to overbeat the batter, as this may cause the cake it to sink during cooking.

Pour the batter into the prepared tin and bake for approximately 45 minutes until well risen and lightly golden. Allow the cake to cool in the tin, while you make the lemon drizzle.

For the drizzle, heat the lemon juice and the icing sugar in a small saucepan or microwavable bowl for a few minutes until simmering and all the sugar is dissolved.

Using a cocktail stick, prick the warm cake all over and brush on all the hot lemon drizzle.

Finish the cake with a good dusting of caster sugar on top.

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