Ingredients
For the cake…
3 large eggs
self raising flour 170g
caster sugar 170g
unsalted butter (make sure it’s room temerature) 170g
Zest of 2 lemons
For the drizzle…
Juice of 2 lemons (use the lemons that you used above for the cake)
120g icing sugar
Method
Grease a bread tin & pre-heat your oven to 180C
Cream together your cake ingredients until smooth
Pour your mixture into your bread tin & bake for 30-35mins.
While you’re waiting for your cake to cook, mix together your icing sugar & lemon juice until totally smooth & place to one side.
Check the cake after 30 minutes by inserting a skewer into the middle, if it comes out clean and not sticky then it’s done. If it’s still a little sticky pop it back in the oven for a few more minutes
Once the cake is ready take out of the oven and poke holes all over the cake so the drizzle can seep through
Pour over your lemony glaze and grate a little bit of zest on top
Enjoy with a good cup of tea
HEELS & HONEY 