April Recipe of the Month

Never mind April showers, how about a refreshing Lemon Drizzle Cake instead?

INGREDIENTS

• 4oz butter or margarine
• 8oz caster sugar
• 6oz self-raising flour
• 2 tbsp milk
• 2 eggs
• 2 lemons

METHOD

1. Pre-heat oven to 180 degrees/gas mark 4.
2. Line a small loaf tin with parchment paper.
3. Mix butter, 6oz sugar, flour, milk and eggs in a large bowl. Add lemon zest and mix well. Spoon the mixture evenly into the lined loaf tin. Bake for 50 minutes.
4. In a saucepan gently boil the lemon juice with the sugar until it becomes syrupy.
5. Remove the cake (with tin) from the oven. Turn off the oven.
6. Pour the syrupy lemon mixture over the lemon cake. Place back in the oven, which is still warm even though switched off. Leave in oven for about 10 minutes before removing and serving.