Lemon Drizzle Cake Recipe just couldn't be easier.
8oz Caster Sugar, 8oz butter or Margerine, 8oz Self Raising Flour
4 Eggs, Pinch of salt, 2 Fresh Lemons
Beat the sugar and butter until light and creamy, add 2 eggs the salt and roughly a 3rd of the flour and beat into the mixture, grate the rind of the lemons and add this to the mixture add the remaining 2 eggs and another 3rd of the flour and beat well.
Add the last of the flour into the mixture but do not beat this, fold in gently I use the figure of 8 method.
Grease a large cake tin, mine is a 8.5" round tin, add the mixture and bake at 180C for around 40 - 45 mins
Squeeze the juice of the lemons and add sugar to it untill it is a thick consistancy and spoon the mixture over the top of the cake while it is still warm.