Glazed Lemon Cake

This is sort of like a lemon drizzle, but instead of the sugary crunch on top, this is a silky glaze, which seeps down through the cake, giving a wonderful flavour. And it looks luscious too!

It's a "handed down" recipe, so I'm afraid it's only in "old" imperial measurements! And it's "all-in-one", so dead easy!!

Ingredients

For the cake:

4 oz soft margarine

6 oz caster sugar

6 oz self raising flour

1` tsp baking powder

2 large eggs

4 tbsp milk

1 large lemon (zest only)

1 tsp lemon essence

For the glaze:

1 large lemon (juice only)

3 oz icing sugar

Method

1 Preheat the oven to 170 Fan, and grease and line a 20 com round tin.

2 Put all the cake ingredients into a large bowl and mix either with a hand

electric mixer of a stand mixer until well incorporated.

3 Turn into the prepared tin and bake for approx 35 - 40 minutes, or until a

skewer comes out clean.

4 Cool for about 8 minutes, during which time mix the icing sugar and lemon

juice. If your lemon has been a bit thin on the juice, be prepared to top up

to about 2 tbsp with commercial juice.

5 When the cake is still warm, but not hot, prick it all over the top with a

skewer, and carefully pour over the top of the cake - pay attention to the

edges!

6 Leave in the tin until the cake is completely cold, then turn out and eat!!