Weekly baking - Lemon drizzle cake

It is such a nice and warm weather here in Surrey. So I have baked something lighter this week.
Lemon drizzle cake is not difficult and it taste nice and summery.





Ingredients:
125g butter
175 g caster sugar
2 eggs
175 g self-rising flour
2 lemons unwaxed
50 g granulated sugar

Preheat the oven to 180C about 10 minutes before baking. Lightly oil + flour dusted form about 18cm square or something similar.
In the bowl cream the butter and caster sugar together until soft.

Beat the eggs, then gradually add a little of the egg to the creamed mixture and mix properly.

Then slowly add the flour.

Finely grate the zest from one of the lemons and stir into the mixture.

Squeeze the juice from the lemon, strain and then stir into the mixture too.

 Spoon into the prepared tin, level the surface and bake for about 25 minutes.

Meanwhile remove the zest from the last lemon and mix with 25g of the granulated sugar and leave on the side.

Squeeze the juice into a small saucepan. Add the rest of the granulated sugar to the lemon juice and heat gently. When the sugar has dissolved, simmer gently for another 3 minutes.

Prick the cake all  over (toothpick or skewer) to allow the syrup to soak in . Sprinkle the lemon zest and sugar over the top, drizzle over the syrup and leave to cool dawn.
Enjoy!