Lemon drizzle cake

Ingredients

Cake

• 175g (6 oz) self-raising flour 
• 1 teaspoon baking powder 
• 175g (6 oz) Stork packet 
• 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 remaining cake ingredients and beat with a wooden spoon until smooth.
• Spoon the mixture into a greased and base-lined 1 kg (2 lb) loaf tin.
• Bake in a preheated oven at 180°C, 350°F, Gas 4 for 1 hour or until cooked.
• 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.

Recipe provided by Stork. For further baking tips and recipe ideas please visit www.bakewithstork.co.uk