Lemon Drizzle Loaf

Pre-heat your oven to 175 fan assist (GM 5, 345f) and grease a 2lb loaf tin or line with grease proof paper

Cream the Butter & Sugar together in a bowl.

Once creamed, add 1 Egg at a time, along with 1 tablespoon of flour to prevent curdling.

Add the zest of 1 lemon to the mix, along with the rest of the flour and the milk.

Bake in the oven for 50 minutes.

5-10 minutes before your cake is ready - place the juice of your lemon along with the icing sugar in a pan on a medium heat hob and stir until the mixture thickens slightly.

When the cake is removed from the oven, poke small holes all over with a skewer or small knife.

Drizzle the pan mixture all over the cake evenly - this may look like too much, however the cake will absorb it.