Easy Peasy Lemon Squeezie All-In-One Lemon Drizzle Cake

Serves	approx 8 to 10 slices
Prep time	15 minutes
Cook time	50 minutes
Total time	1 hours, 5 minutes
Allergy	Egg, Wheat
Dietary	Vegetarian
Meal type	Dessert, Snack
Misc	Child Friendly, Serve Cold
Occasion	Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day
Region	British
By author	Karen S Burns-Booth

A delicious and simple lemon drizzle cake that takes no time at all to make. Perfect for all occasions, this cake always disappears extremely quickly! Great for Cake Stalls and Village Fêtes, as well as for picnics and lunch boxes, as well as afternoon tea.

Ingredients

5ozs (150g) SR Flour
1 teaspoon baking powder
4ozs (125g) butter
4ozs (125g) golden caster sugar
2 tablespoon home-made or high quality lemon curd
1 lemon, grated zest and juice
2 free-range eggs, beaten

Drizzle syrup

juice of 1 large lemon
4ozs (125g) caster sugar

Note

Directions

Step 1	Pre-heat oven to 180C/350F/Gas 4. Grease and line a 2lb (900g) loaf tin or a round cake tin.
Step 2	Put all of the cake ingredients into a large mixing bowl and beat thoroughly with a wooden spoon before finishing off with a hand held mixer for 3 to 4 minutes, or until mixture is light and fluffy.
Step 3	Pour the cake mixture into the prepared tin and bake for 45 to 50 minutes, or until a skewer inserted into the middle of the cake comes out clean.
Step 4	Meanwhile, whilst the cake is baking, make the drizzle syrup by mixing the sugar and lemon juice together.
Step 5	On removing the cake from the oven, leave it in the tin and prick all over the top the cake with a skewer or fork before pouring over the drizzle syrup whilst the cake is still hot.
Step 6	Leave in the tin to cool and then turn out onto a plate; the top should be crunchy with the sugar as well as slightly sticky.
Step 7	The quantities can be doubled for a larger family cake or 2 loaves, and the cake can be split and sandwiched with lemon curd.