All week I have been thinking about lemon drizzle cake so today I thought I would make my super smile one. This is the perfect balance of tangy and sweet and will hopefully bring some sunshine to your day!

INGREDIENTS

4 Eggs

Self Raising Flour

Golden Caster Sugar

Stork Baking Spread

4 Lemons (Can substitute 2 for lemon juice in a bottle if needed)

METHOD

Preheat your oven to 180°C.

Weigh your eggs, note down the weight then weigh your self raising flour, golden caster sugar and stork baking spread to the same weight as the eggs.

Pour the four ingredients into a large mixing bowl.

Grate the zest of 2 lemons into the mixing bowl.

Mix together the ingredients until the cake batter lightens slightly.

Pour the mixture into a paper-lined cake tin. This time I used two loaf tins, but I have made it in an 8inch cake tin before too. Remember to smooth the top of the mixture and leave a little dent in the middle as the cake will rise.

Place into the oven for approximately 20-30 minutes. I tend to put it in for 20 minutes, check it and add time if needed.

While the cake is baking make the glaze. To do this juice the 4 lemons into a mixing jug. If you want to use fewer lemons juice the two lemons used earlier into a mixing jug, take a look at the measurement then pour the same amount of lemon juice from a bottle in.

Weigh out approximately 200g golden caster sugar and pour into the lemon juice. Stir for a few minutes to dissolve the sugar in. Taste with a spoon if too sour for you add a little more sugar and mix in.

Check if the cakes are done. To check if the cake is done put an knife or skewer in the middle, wiggle slightly and bring back up. If it comes out clean then the cake is done. Take the cakes out of the oven.

While hot use a skewer or fork to prod holes into the cake and add the glaze using a tablespoon to spread all over the cake.

Leave for approximately an hour for the cake to cool and glaze to soak in before serving.

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