Try this  Lemon Drizzle Cake 

Craving something sweet and summery? This lemon drizzle cake is easy to make and perfect for get-togethers.

IngredientS

Start by greasing and lining a 900g loaf tin 21cm x 8cm with a strip of baking paper

Peel the zest of half a lemon using a potato peeler, and cut into matchstick strips.

Finely grate the rest of the zest

In a mixing bowl, use a whisk, to mix the softened butter, caster sugar and eggs

Then add the grated lemon zest and the flour

Beat the mixture together with a wooden spoon until smooth

Pour the mix into the lined cake tin and spread out evenly 

Bake until golden brown and risen. Insert a knife in the centre of the cake. Make sure it comes out clean

Add juice of lemon, the rind and sugar to dissolve and bring to boil.

Pour over the drizzle and leave to cool in the tin

Serve thinly sliced. The cake will keep for up to 5 days in a cake tin or can be frozen.

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