LEMON DRIZZLE CAKE

Preheat your oven to 180 deg C . Lightly grease and line with baking paper, a 20cm loose based round cake pan . In a large pan mix together 200gm of plain flour with 1 dsp of baking powder and stir in 200gm of castor sugar . In a separate bowl whisk together 4 eggs , 150ml of sour cream , the grated rind of 1 lemon with 4 tbs of lemon juice and 150ml of canola oil . Pour the egg mixture into the dry ingredients and continue to whisk until evenly combined . Pour the mixture into the prepared pan and bake for 50+minutes until risen and golden brown. While the cake is baking prepare your syrup. Mix 4 tbs of icing sugar with 3 tbs of lemon juice in a small saucepan over a low heat and stir until syrupy . As soon as the cake comes out of the oven, prick the surface with a fine skewer and brush the syrup over . Leave the cake to cool in the pan before turning out and serving ..