Lemon Drizzle Cake
1.
Warm broiler to 180C/fan 160C/gas 4. Beat together 225g mollified unsalted margarine and 225g caster sugar until pale and rich, then include 4 eggs, each one in turn, gradually blending through. Filter in 225g flour, then include the finely ground pizzazz of 1 lemon and blend until all around joined. Line a piece tin (8 x 21cm) with grease proof paper, then spoon in the blend and level the top with a spoon.
2.
Heat for 45-50 min until a thin stick embedded into the focal point of the cake tells the truth. While the cake is cooling in its tin, combine the juice of 1/2 lemons and 85g caster sugar to make the sprinkle. Prick the warm cake done with a stick or fork, then pour over the sprinkle – the juice will soak in and the sugar will frame an exquisite, fresh garnish. Leave in the tin until totally cool, then evacuate and serve. Will keep in a hermetically sealed holder for 3-4 days, or stop for up to 1 month.
