Lemon Drizzle Cake

Ingredients

• 225g/8oz baking spread, straight from the fridge, or butter at room temperature, plus extra for greasing
• 225g/8oz caster sugar
• 275g/10oz self-raising flour
• 2 level tsp baking powder
• 4 free-range eggs
• 4 tbsp milk
• 2 lemons, zest only
• 1 heaped tbsp very finely chopped lemon verbena (optional) 

For the glaze:

• 175g/6oz granulated sugar
• 2 lemons, juice only 

Method

1. Preheat the oven to 180C/160C Fan/Gas 4. 
2. Grease the tin with baking spread and line the base with baking paper. 
3. Measure all the ingredients into a large bowl and beat for 2 minutes, or until well blended. 
4. Turn the mixture into the prepared tin and level the top. 
5. Bake for 35–40 minutes until the cake has shrunk a little from the sides of the tin and springs back when lightly touched with a fingertip in the centre of the cake. 
6. Meanwhile, make the glaze. Mix the granulated sugar with the lemon juice and stir to a runny consistency.
7. Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached, and place on wire rack set over a tray. 
8. Brush the glaze all over the surface of the warm cake and leave to set. 
9. Remove the lining paper and cut into slices to serve.