There is never a bad time to get baking, and this lovely lemon cake is sure to go down a treat. It is simple to make and delicious to eat - so enjoy!
175g Dairy Manor butter, at room temperature
175g Belbake caster sugar and 40g for the drizzle
225g Belbake self raising flour
1 tbsp Belbake vanilla extract
3 Connell Farm eggs, at room temperature
3 tbsp Coolree Creamery fresh whole milk
3 tbsp Belbake icing sugar
Preheat your oven to 180°C and grease and line a loaf tin with a sheet of Alesto baking paper. Beat the butter and sugar in a large bowl until pale and fluffy. Add the vanilla extract along with the zest of the lemon.
Fold in the flour gently and then add the milk, stirring the mixture as little as possible. Pour the mixture into the tin, smooth with a spatula, and bake for 35 to 40 minutes at 180°C, or until a skewer inserted in the middle of the cake comes out clean.
While the cake is cooling in its tin, mix the juice of half the lemon with the caster sugar to make the drizzle, adding a little more sugar or lemon juice as required to taste. Bring to a simmer.
Prick the warm cake all over with a skewer or fork and pour the lemon drizzle mixture all over it. Peel the baking paper back and transfer to a cooling tray.
When the cake has completely cooled, mix the icing sugar with a few drops of lemon juice and boiling water and drizzle over the cake.