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Lemon Drizzle Cake

Sometimes you just need something a little comforting, restorative, a classic. Well this is your woman. Who doesn't love a lemon drizzle cake, perfect to pop into lunch boxes, even better kept under a dome at home where you can enjoy with a cup of coffee mid-morning.

I cut this into 12 smallish squares. 
150g unsalted butter, softened
170g caster sugar
3 med eggs, beaten 
170g self-raising flour
25 ml full-fat milk 
1/2 tsp baking powder
finely grated zest and juice of 2 lemons 
80g granulated sugar

You will also need 8 x 8 baking tray, buttered and lined with baking parchment.

Preheat the oven to 180c/350f/Gas mark 4

Cream the butter and caster sugar together until pale, light and fluffy, this is easiest in a free-standing mixer or by using an electric hand-whisk. Gradually add the beaten eggs, mixing well between each addition. Sift in the flour and baking powder mix to combine. Add the milk and grated lemon zest and mix again until smooth.

Spoon the mixture into the prepared tin and spread level using a palette knife. 
Bake on the middle shelf of the preheated oven for about 35-45 minutes, or until well risen, golden and a wooden skewer inserted into the middle of the cakes comes out clean. 

Remove the cake from oven. Mix the lemon juice with the granulated sugar and slowly pour over the warm cake. Leave the cake to cool in the tin before serving. 

For AGA owners, bake on the bottom set of runners, use the cool shelf half way through the bake and cover with foil if browning too quickly. Keep an eye on it after 25 minutes.