[xMandyx]

I made this the other day for the first time and it is to die for so thought I'd share
Ingredients
225g unsalted butter , softened
225g caster sugar
4 eggs
finely grated zest 2 lemons
225g self-raising flour

FOR THE DRIZZLE TOPPING juice of 2 lemons
85g caster sugar

Preheat oven to 180c or 160c if fan oven
Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the flour, then add the lemon zest and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
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[Luper]

I made this the other day for the first time and it is to die for so thought I'd share
Ingredients
225g unsalted butter , softened
225g caster sugar
4 eggs
finely grated zest 2 lemons
225g self-raising flour

FOR THE DRIZZLE TOPPING juice of 2 lemons
85g caster sugar

Preheat oven to 180c or 160c if fan oven
Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the flour, then add the lemon zest and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
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[dellabobella]

I made this the other day for the first time and it is to die for so thought I'd share
Ingredients
225g unsalted butter , softened
225g caster sugar
4 eggs
finely grated zest 2 lemons
225g self-raising flour

FOR THE DRIZZLE TOPPING juice of 2 lemons
85g caster sugar

Preheat oven to 180c or 160c if fan oven
Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the flour, then add the lemon zest and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
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[kel4kiddies]

I made this the other day for the first time and it is to die for so thought I'd share
Ingredients
225g unsalted butter , softened
225g caster sugar
4 eggs
finely grated zest 2 lemons
225g self-raising flour

FOR THE DRIZZLE TOPPING juice of 2 lemons
85g caster sugar

Preheat oven to 180c or 160c if fan oven
Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the flour, then add the lemon zest and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
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[Janey1983]

I made this the other day for the first time and it is to die for so thought I'd share
Ingredients
225g unsalted butter , softened
225g caster sugar
4 eggs
finely grated zest 2 lemons
225g self-raising flour

FOR THE DRIZZLE TOPPING juice of 2 lemons
85g caster sugar

Preheat oven to 180c or 160c if fan oven
Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the flour, then add the lemon zest and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
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[mumto1andabit]

I made this the other day for the first time and it is to die for so thought I'd share
Ingredients
225g unsalted butter , softened
225g caster sugar
4 eggs
finely grated zest 2 lemons
225g self-raising flour

FOR THE DRIZZLE TOPPING juice of 2 lemons
85g caster sugar

Preheat oven to 180c or 160c if fan oven
Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the flour, then add the lemon zest and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
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[EmzyLouPlusThree]

I made this the other day for the first time and it is to die for so thought I'd share
Ingredients
225g unsalted butter , softened
225g caster sugar
4 eggs
finely grated zest 2 lemons
225g self-raising flour

FOR THE DRIZZLE TOPPING juice of 2 lemons
85g caster sugar

Preheat oven to 180c or 160c if fan oven
Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the flour, then add the lemon zest and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
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[emmie02]

I made this the other day for the first time and it is to die for so thought I'd share
Ingredients
225g unsalted butter , softened
225g caster sugar
4 eggs
finely grated zest 2 lemons
225g self-raising flour

FOR THE DRIZZLE TOPPING juice of 2 lemons
85g caster sugar

Preheat oven to 180c or 160c if fan oven
Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the flour, then add the lemon zest and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
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