Easy Lemon Drizzle Cake

A Visit to T Maxxamus ( TK MAXX )as I call it can leave you light of pocket because of the temptation that is thrown your way , some folk liken it to a up market jumble sale with style but if you know what you are looking for or have a theme in mind then it becomes easier.

Lemon drizzle cake

Everyone loves cakes (and I believe home cooked tastes so much better , heavily intact ) when I get bored I bake so why don'y you bake this  this light and tangy loaf? It is quick, easy and sure to please everyone

Servings: 8-10 depending on what tins you use.

Preparation time: 30 minutes

Cooking time: 1 hour

Cake

• 175g (6 oz) self-raising flour
• 1 teaspoon baking powder
• 175g (6 oz) butter or magarine (softened)
• 175g (6 oz) caster sugar
• 3 medium eggs
• 2 tablespoons milk
• Finely grated rind of 2 lemons

Lemon syrup

• Juice of 2 lemons, strained
• 115g (4 oz) caster sugar

Method

• Sift the flour and baking powder into a large mixing bowl, add the eggs, butter or spread, milk and whisk for 1 minute with an electric whisk or  2 minutes by hand.

• You can either the mixture into a greased and base-lined 1 kg (2 lb) loaf tin or as I did split into 4 mini bunt tin spooning the remaining mixture into 4 muffin cases, I again use lakeland cake release and this does the trick 99 .99 % of the time.
• 
  
• Bake in a preheated oven at 180°C, 350°F, Gas 4 for 1 hour if cooking in a 2lb loaf tin  or if using 4 mini bundt tins then cook for around 30-5 minutes.

• Turn out on to a wire tray.

• Put the lemon juice and sugar in a saucepan and heat gently until the sugar has dissolved.

• While cake is warm, drizzle the syrup over so that it soaks into the cake.

• Slice and serve warm.

I bought the 4 mini bundt tins from TK MAXX myself and wasn't directed to write this post I was driven by boredom and cake. Cake makes the world go around. * fact.