Lemon Drizzle Cake

You will need a 7 inch cake tin

175 g / 6 oz / caster (fine white) sugar

175 g / 6 oz / butter or margarine

175 g / 6 oz / self raising flour

3 large eggs, beaten

For the topping:

grated ring and juice of 2 large lemons

5-6 drops of pure lemon oil or extract

110 g / 4 oz sugar

Preheat the oven to gas 3 / 166 c / 375 f. Cream the butter or margarine and the
caster sugar together. Whisk in the beaten eggs one at a time and then gradually
fold in the flour.

Stir in the grated lemon zest and lemon oil or extract, mixing well. Pour
mixture into a greased and lined baking tin. Place on the middle shelf of the
oven and bake for about 1 hour.

When cooked take the cake out of the tin and stand top side uppermost, on
cooling rack with a large dinner plate underneath.

Stir the sugar and lemon juice together. Pierce the top of the cake with a thin
bladed knife and while the cake is still quite hot, gently spoon the sugar/lemon
juice mixture over the top and sides. Use all the liquid.

Finish by decorating with the remaining lemon zest.