Lemon Drizzle Cake
For the Cake
70g Softened Unsalted Butter (or alternative)
120g Caster Sugar
2 Large Eggs
140g Self-Raising Flour
1 tsp Baking Powder
1 Finely Zested Lemon
2 TBSP PLj Lemon Juice
2 TBSP Milk (or alternative)
For the drizzle:
30g Granulated Sugar
3 TBSP PLj Lemon
For the cake:
Using an electric whisk, beat the butter and sugar together until pale, light and fluffy. Add the eggs and mix again.
Add the flour, baking powder, lemon zest, PLj Lemon and milk, then whisk on low until all ingredients are combined.
Pour the mixture into the prepared tin and bake for 25 – 30 mins or until a skewer comes out clean.
For the drizzle:
Mix the PLJ Lemon and granulated sugar together until fully dissolved, then pour over the warm cake.
Leave to cool in the tin before eating.