Lemon Drizzle Cake

6 Servings
Flour English
Light Lemon sweet Morning Tea Delicate Moist Flour English

6 oz of self raising ur.
6 oz of caster suar.
6 oz of garine.
2 large s.
1 Grated zest of on.
3 tablespoons of k.
1 FOR THE SYRUP.
3 oz of caster ar.
1 juice of the on.
1 FOR THE TOPPING
4 oz of icing ar.
1 tablespoons of on juice.

Grease and flour a 7 inch cake tin. Sift the flour into a large mixing bowl and then add the remaining ingredients and beat until light and fluffy. Spoon the ingredients into tin and level with a knife. Bake at 180 gas or electric for 35-40 minutes until well risen and firm. Leave in tin. Gently heat the lemon juice and sugar in a small sauce pan. Prick the hot cake and spoon the syrup over its surface. Allow to cool. Place cake on wire rack and spread the mixed icing sugar over the top.


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