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Very Lemony Lemon Cake

September 16, 2012

A delicious lemon cake sometimes known as lemon drizzle cake. But whatever name, it doesn’t get long onboard!

4oz butter, softened
4oz sugar
2 eggs
4oz self raising flour
1 lemon

Cream the butter and sugar together until light and fluffy.
Finely grate the lemon zest into the butter and sugar.
Beat again.
Beat in the eggs.
Add the flour and fold into mixture until all combined.

Pour into a small round lined baking tin or a 1/2 pound lined loaf tin.
Bake in a pre-heated oven at gas mark 4/180C until risen and golden and a skewer comes out clean when inserted into the middle of the cake.

Whilst the cake is baking, squeeze the juice from the lemon and add 6 teaspoons of caster sugar to it. Set aside.

Once cake is baked, remove from oven and make holes all over with a skewer. Leave to cool for 10 minutes and then spoon over the lemon juice, covering the whole cake.
Leave to completely cool and then enjoy!

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