There’s something so delicious about things that you cook that are flavoured with lemon. Maybe it’s the scent of the lemon as you squeeze the juice and zest the lemon.

For the cake:

• 200g butter, softened
• 200g caster sugar
• 200g self-raising flour
• 3 eggs

For the drizzle:

• Juice and Zest of 1 lemon
• 75g caster sugar

1. Preheat oven to 170ºC / 340ºF
2. Line your tin with baking paper.
3. Put all the ingredients for the cake into a food processor and whizz until smooth.
4. Pour into your lined loaf tin and bake in the oven for 45 minutes until risen and golden and a skewer comes out clean.
5. Just before your cake is cooked make your drizzle. Put the juice and zest of the lemon into a small pot together with the sugar. Bring to the boil over a low heat until the sugar is dissolved.
6. Once the cake is cooked, remove from the oven and cool slightly on a wire rack.
7. Pour the drizzle over the cake and allow to cool completely before serving. To get the drizzle to soak down into the cake I poke holes in the cake with my skewer before pouring over the drizzle.

Recipe by Judy Kavanagh, mum of 2.

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