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Lemon Drizzle Loaf

My favourite lemon drizzle traybake is here, however, it's not the right bake for a loaf tin. This recipe is slightly denser and therefore much easier to achieve lovely, thick, tasty slices.

175g self-raising flour
1 tsp. baking powder
175g butter or margarine (the cake in the picture used Lurpak spreadable as it was on hand)
175g  caster sugar
3 medium eggs
2 tbsp. milk
Grated rind of 2 lemons

1. Prepare your loaf tin (pop in a liner wins my vote) and set the oven to 180 C. Mine is a 1.5lb tin.
2. Pop the flour and baking powder into a bowl and mix, then add the rest of the ingredients and mix until smooth
3. Pour into the loaf tin, about 3/4 of the way up the sides if you want a flatter, less domed top. Who doesn't love a spoon of cake mix...Fill her up if you don't mind a craggy muffin top! 
4. Bang the tin on the worktop a couple of times to release any large air bubbles
5. Bake for 50 mins to an hour - until a skewer comes out clean and the top springs back when you press it. Take it out of the tin as soon as you can
6. Gently stab the cake a few times with a skewer or slim knife to allow space for the topping to sink in - don't over do it - you need the cake to stay in one piece
Cake with skewer holes ready for drizzle
7. Dissolve the sugar in the lemon juice over a low heat in a pan and spoon over the cake whilst it's still warm. If it dribbles down the sides use the paper liner to encourage it to squeeze back up the sides and soak into the cake

This keeps for about 4 days in a container if not at out house.

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