Lemon Drizzle Cake

Step 1: Preheat oven to 180C.

Step 2: Grease a 20cm/8 inch square cake tin and line with baking paper

Step 3: Place the eggs, caster sugar and butter in a mixing bowl and beat hard until smooth and fluffy.

Step 4: Stir in the lemon rind, then fold in the flour lightly and evenly and then stir in the milk, mixing evenly, then spoon into the prepared tin, smoothing level.

Step 5: Bake in the preheated oven for 40-45 minutes, or until golden brown and firm to the touch.

Step 6: Remove from the oven and stand the tin on a wire rack.

Step 7: To make the syrup place the icing sugar and lemon juice in a small saucepan and heat gently, stirring until sugar dissolves, DO NOT BOIL.

Step 8: Prick the warm cake all over with a skewer, and spoon the hot syrup evenly over the top, allowing is to be absorbed.

Step 9: Leave to cool completely in the tin, then turn out the cake and cut into 12 pieces and dust with a little icing sugar before serving (I dusted the whole cake then cut into 12 bars).