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 of 2 lemons and finely sliced lemon rind of 1 lemon 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 drained 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.