A Pot of Tea and Lemon Drizzle Cake!

And when the holidays have started and when friends have more than one reason to meet to celebrate this festive season, I knew none of my friends could  every say no to the the lemony charms of this  classic lemon drizzle cake for a great tea-time treat!! This wonderfully moist, fruity and tangy cake only gets better as days pass by!



INGREDIENTS

175gms self-raising flour,
175 gms caster sugar,
150 gms butter,
rind of 1 lemon,
125 ml luke warm milk,
2  eggs beaten

For the Lemon Drizzle,
140 gms icing sugar,
50 ml fresh lemon juice

Preheat the oven to gas mark 4. Prepare a 7 inch square inch tin with a baking paper.

Put together the eggs, caster sugar and magarine in a mixing bowl and beat with an electric beater until fluffy. Tip into lemon rind, add in the flour and mix gently and evenly. Stir in the milk, mixing evenly, the add this mixture evenly into the prepared tin.

Bake in the preheated oven for 45 minutes, or until golden brown and firm to touch.  Remove from the oven and let it cool in the tin on the wire rack.

To make the lemon drizzle, put the icing sugar and the lemon juice in a small saucepan and heat on low flame, untill the sugar dissolves.

Prick the warm cake on the top and tip in the lemon drizzle, allow the cake to absorb it entirely.

When completely cool, cut the cake into bars.

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