This moist lemon drizzle cake is a firm favourite which never fails to please family and friends.

If you are not a confident baker this a really good cake to start with as its easy to make with very good results, just be careful not to over cook it as it will be a dryer texture. By piercing the cake with a fine wooden skewer and pouring over the sugary lemon syrup turns this cake, from a cake into a moist lemony delight.

225g butter

225g caster sugar

4 large eggs

225g self – raising flour, sifted

Large lemon, zested

Low – calorie spray

Sugary lemon drizzle

Large lemon, juiced

85g caster sugar

Method

Preheat the oven to 180c, gas 4, 160f

Spray a 27cms x 11cms loaf pan with low – calorie spray and line the base with greaseproof paper.

Using an electric mixer, beat together the butter and sugar until pale and fluffy.

Add the eggs, one at a time, then slowly add the sifted flour, add the lemon zest.

Place the cake mixture into the loaf pan and level the top with a knife.

Bake the cake in the lower level of the oven for 45 – 50 minutes or until cooked and firm to the touch.

Mix the lemon juice and the 85g of caster sugar to make a sugary syrup.

Leave in the tin, leave to cool for 15 – 20 minutes.

Prick all over the cooling cake with a thin wooden skewer then pour of the sugar syrup and leave in the cake tin to cool completely.

The lemon syrup will be adsorbed into the cake to make a delicious moist lemony cake.