Lemon Drizzle Cake

It's probably wrong to give a cake as a birthday present and then sneak a slice for the road.

Summer tastes like lemons. The only way to eat cake in summer is to make it so light it floats and so sweet and tangy you squint.  This cake is just like that.

115g unsalted butter
2 cups caster sugar
3 medium eggs
Juice and Zest of 2 lemons

2 cups plain flour
1 1/2 tsp baking powder
pinch of salt

Lemon Drizzle
Juice and zest of 2 lemons
1 cup Castor sugar

Lemon Icing
Juice and Zest of 1 lemon
2 cups icing sugar

Preheat oven to 180 degrees. Butter a 9inch cake tin. Cream the butter and sugar in a blender until fluffy. Add the eggs and 2 lemons and their zest. In separate bowl sift the flour and baking powder and salt. Fold this into your wet mix. Pour into cake tin and put in the oven for 30-40mins (until golden on top and a skewer comes out clean). Take out of the over and prick all over with a cocktail stick or a fork. Pour over the lemon drizzle. Let the cake cool out of tin. After 30 Min's add the lemon icing on top.