Lemon Drizzle Cake Recipe

What better way to celebrate the start of summer than with an refreshingly cool glass of Pimms and a slice of zesty lemon drizzle cake?! I made this cake with my sister when I came back from University for the weekend and thought I would share it with you all. Here is my favourite recipe that is simple and easy to follow:

Ingredients for the cake:

• 175g Self raising flour
• 1 level teaspoon baking powder
• 175g softened butter
• 175g caster sugar
• 3 medium eggs
• 2 tablespoons semi-skimmed milk
• Zest 2 1/2 lemons

Ingredients for the drizzle:

• Juice of 2 1/2 lemons
• 115g caster sugar

Ingredients for the icing and decoration:

• Lemon juice
• Icing sugar
• Water
• Handful of raspberries

Instructions:

• Into a large mixing bowl, sift together the flower and the baking powder.
• Add the rest of the cake ingredients and beat together with a wooden spoon (I found this may take some time as it takes a while for the butter to become completely smooth!)

• Lightly grease and line a loaf tin with greaseproof paper.
• Spoon the mixture, carefully, trying not to get any excess on the paper so that it doesn't burn in the oven.
• Place in the oven at 180 degrees for 40 minutes (poke with a cake skewer to test when done, timings may be slightly different for you).
• Once cooked leave on a cooling rack to cool slightly.
• In the mean time, in a saucepan gently heat the lemon juice and sugar until all the sugar has dissolved (I found using a whisk better to remove any lumps).
• Poke a few holes into the cake with a knife and pour over the cake whilst it is still warm.

To Decorate:

• In a bowl whisk together the icing sugar and lemon juice, with a dash of water to your preferred thickness (You can adjust the measurements accordingly).
• Once the cake has cooled pour over the icing and decorate with raspberries.