Lemon Drizzle Cake

Preparation Preheat the oven to 180°C (160°C fan). Grease and line a 20cm round cake tin with baking paper.

Mixing the batter In a large bowl, beat together the butter and sugar until pale and creamy.

Mixing the batter Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a spoonful of flour.

Mixing the batter Sift in the flour and baking powder, then fold gently to combine. Stir in the milk and lemon zest.

Baking the cake Transfer the batter to the prepared tin and smooth the top. Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.

Making the lemon glaze While the cake is baking, make the lemon glaze by mixing the granulated sugar with the lemon juice until the sugar has dissolved.

Glazing the cake As soon as the cake comes out of the oven, prick it all over with a skewer and spoon over the lemon glaze, allowing it to soak in. Leave the cake to cool in the tin.