Lemon drizzle cake

4oz butter/marg,

6oz caster sugar,

6oz SR flour,

4 tbsp milk,

grated zest 1large lemon,

2 large eggs,

LEMON SYRUP

Juice of the lemon,

2-3oz Caster Sugar,

Method

Heat oven 160C. Line 2lb loaf tin. Place all cake ingredients in a bowl and beat for 3mins until well blended. Pour into cake tin, smooth top and bake for 45mins. Remove and leave to cool in the tin on a cooling rack. Gently warm the lemon juice and icing sugar until the sugar dissolves. Prick the cake and pour the warmed lemon syrup over the top. Leave until cake is cold before turning out. Serve sprinkled with sieved icing sugar.