Lemon Drizzle Loaf

Weigh out the butter - cut into cubes and soften for about 30 seconds in the microwave

Weigh out and add the caster sugar, beat together with a wooden spoon or electric mixer

Weigh out the flour but put to one side. Add the eggs individually, beating fast to add air for a light sponge. If the mixture begins to look lumpy, add in a small portion of the flour, fold in slowly and gently until the mixture is smooth again

Gradually add the lemon juice, beating the mixture hard to add air for a light texture

Slowly fold in any remaining flour, ensuring there are no lumps. Spoon the mixture into a pre-greased 2lb loaf tin and Place on the middle shelf of the oven at around 180/200°. Bake for 20 minutes before covering with silver foil and returning for a further 20 minutes or until a sharp knife returns clean

Leave the cake to cool (still in the tin) and prepare the Drizzle by heating spoonfuls of sugar with lemon juice in a small pan. Start over a low heat and stirring continuously increase the temperature allowing it to bubble and thicken slightly. Taste the mix and add more sugar accordingly if needed. Add the peel if you wish for it to be candied (optional - can also be presented fresh on top of cake) Once the mixture is a runny but slightly stiffer in texture remove from the heat and pour evenly over the top of the cake