Lemon Drizzle Cake

Vote winner number 2

I usually make this in a bundt tin, but if you prefer a loaf tin go ahead and use that.
As with all sponge based cakes, it is equal parts once weighed. I start by weighing my eggs 3 of them and follow suit for the other ingredients.

Ingredients

3 eggs (190g)
Self -raising flour (190g)
Unsalted butter (190g) room temperature
Caster sugar (190g)
2 tsp vanilla extract
Juice and zest of 1 lemon

Method
Preheat the oven to 180°C. Prepare your cake tin using butter and flour. Tip out any excess flour.
Cream the butter and sugar together until pale and fluffy.
Add the eggs, one at a time then add a little flour, repeat until all the eggs and flour are combined.
Add the lemon juice , zest and vanilla extract.
Pour in to the tin and bake for 30 to 35 minutes. Check the cake is cooked by inserting a skewer to see if it comes out clean. If not bake for a few more minutes until it does.
Leave for a few minutes to cool slightly then remove cake from the tin.
Poke small holes in the cake with a skewer and pour over the icing.
Sprinkle with extra lemon zest.

Icing
125g sieved Icing sugar
Juice and zest of 2 limes

Mix together to combine.

If you prefer the icing to be more white and prominent on the cake, simply wait for it to cool before pouring it on top.
Serve warm with double cream.

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