lemon drizzle…

Ingredients:

255g marg

255g caster sugar

10ml vanilla extract

4 eggs

340g SR flour

rind of 1 lemon, chopped finely

juice of 4 lemons

200g granulated sugar

Directions:

Preheat oven 170-80 line a   14″    x   9.5″     tin with non-stick paper.

Put softened marg into a bowl and whizz with electric whisk for about a minute, then add caster sugar, bit by bit, whizzing inbetween.

Add 1 egg and whizz, then add the vanilla and whizz – add next egg, whizz, next egg, whizz and last egg, then whizz.

Add half the finely chopped lemon rind and whizz.

Sieve the flour into bowl and fold in.

Add four tablespoons of lemon juice and fold in.

Put mixture into lined tin and bake in the middle of oven for about 30 mins. Skewer should come out clean when cooked.

Make drizzle: Put the rest of lemon juice and rind into a jug with the granulated sugar and mix together, you can add some bottled lemon juice too if the lemons were not that juicy. You prolly need about 250ml mabe 300ml of lemon juice esp if you like it really lemony !

Whist cake is still warm, prick all over the cake with a skewer, right to the bottom of the tin, to make lots of holes for the drizzle and then – the fun bit – drizzle the drizzle over the top, covering completely, and around the edges, make more holes if needed.

Leave to cool and then enjoy 🙂