Lemon Drizzle Cake - Makes 12 Squares

150g Butter softened, plus extra for greasing
175g Caster Sugar
175g Self Raising Flour
125ml Milk
2 Eggs
Finely grated rind of 1 lemon
Icing Sugar for dusting

SYRUP
140g Icing Sugar
50ml Fresh lemon juice

1 - Preheat the oven to 180C/350F/GM4. Grease an 18cm/7-inch square cake tin and line with baking paper.

2 - Place the butter, sugar and eggs in a large bowl and beat together until light and fluffy. Stir in the lemon rind, then sift in the flour and fold into the mixture. Stir in the milk.

3 - Spoon over the mixture into the cake tin and smooth the top.

4 - Bake in the oven for 45 - 50 minutes, or until golden brown and firm to the touch. Leave the tin on a wire rack.

5 - To make the syrup, place the icing sugar and lemon juice in a small saucepan and heat gently, stirring until the sugar dissolves. DO NOT BOIL.

6 - Prick the warm cake all over with a fork and spoon the hot syrup evenly over the top, allowing it to be absorbed.

7 - Leave to cool completely in the tin, then turn out the cake, cut into 12 pieces and dust with sifted icing sugar.