Lemon Drizzle Cake

METHOD

Grease a 20cm cake tin and put baking paper disc in the base. Oven set to 180c/350f.
Cream butter and sugar until pale. Add eggs one at a time, beating between each addition, and salt. Fold through the flour and then add the zest and juice from 2 lemons. Pour into the tin and bake until golden and a skewer comes out clean - about 35 minutes.
Make the syrup by putting the lemon, sugar and water in a small saucepan. Simmer until reduced by half. Pierce holes in the cake and then brush the syrup over. Cool in the tin.
Combine the icing sugar and lemon juice in a bowl to make the icing. Once the cake has cooled completely pour it over and add a few extra slices of lemon and some zest for decoration.