LEMON DRIZZLE CAKE

Preheat your oven to 180 deg C . Grease a bundt pan liberally and lightly sprinkle with fine polenta . The ingredients you need for this simple and delicious lemon cake are pantry staples . 230gm of self raising flour , 335 gm of castor sugar , 225gm of butter/ marg , 4 eggs and 2 lemons . Let's start ... Place 225gm of room temp butter/ marg in the bowl of your electric mixer along with 225gm of castor sugar and beat until pale and fluffy . In a small bowl lightly beat together 4 eggs . Finely grate the zest of 1 lemon . Now add 230gm of self raising flour alternatively with the grated lemon rind and eggs to the butter mixture and continue to beat until well combined . Spoon the batter into the prepared bundt pan and carefully level the top with the back of a spoon . Place in the preheated oven and bake for 45 minutes or until a skewer inserted comes out clean . Let the cake stand in the pan for 15 minutes , then place on a wire rack . Now it's time to make the lemon drizzle . Place the juice and finely sliced lemon rind of 1 and 1/2 lemons in a bowl with 110 gm of castor sugar and beat together to make a drizzle topping . Prick the still warm cake with a fork and the drizzle the liquid topping over the slightly warmed cake . To complete the cake you can add the drained shredded lemon rind to top of the cake . Let the cake cool completely before serving .