Easy Peasy Lemon Squeezie All-In-One Lemon Drizzle Cake! - cooking recipe

Ingredients

CAKE
5 ounces self-raising flour
1 teaspoon baking powder
4 ounces butter, softened
4 ounces golden caster sugar
2 tablespoons lemon curd
1 large lemon, rind of, grated
2 eggs, whisked
1 tablespoon water or 1 tablespoon lemon juice
SYRUP
1 large lemon, juice of
4 ounces granulated sugar

Preparation

Preheat oven to 325 F, 175 C or Gas mark 3.
Grease and line a 2 lb loaf tin or round cake tin.
Put all the cake ingredients together into a large bowl & mix thoroughly with a wooden spoon and then a hand held mixer for a maximum of 3 minutes.
Pour into the prepared loaf or cake tin & bake for 45 minutes or until a skewer inserted comes out clean.
While the cake is baking, make the syrup.
Mix the lemon juice and sugar together - no need to heat it up.
On removing the cake from the oven, pierce all over the top with a fine skewer or fork - keeping the cake in the tin.
Whilst the cake is still hot, pour the syrup over the top of the cake. Leave in the tin to cool.
The syrup will leave a crunchy residue of sugar and be sticky to touch too!
Keeps well, if you can hide it for long enough!
The quantity above can be easily doubled for a larger family cake.
The cake can also be split and have lemon curd spread between the two layers - it is then called a Luscious Lemon Drizzle Cake!