When life gives you lemons......................

..........................make lemon drizzle cake!

At low points in my life I have found great enjoyment and relaxation in baking. There doesn't need to be a special occasion, and whilst my Grandmother was ill and whilst going through the stresses of handing my notice in and changing jobs it was almost a weekly thing for me to take freshly baked cakes into the office (it's rarely a case that I would actually eat the cakes, but the fun is in the making, and the enjoyment that other people gain from them.)

Now that the nightmare of the flat is almost over (although my expectations that the agreement that the remaining items would be cleared was somewhat optimistic) and in preparation for a visit to some good friends this weekend I have decided to bring out of the cupboard one of my favourite recipes.

Ingredients:

175g softened butter

175g caster sugar

3 large eggs

175g self-raising flour

1 tsp baking powder

Grated rind of one unwaxed lemon

pinch of salt

For drizzle:

125g granulated sugar

60ml lemon juice

Recipe:

1. Line the base of a greased 18cm round cake tin with a piece greaseproof paper.

2. Place all the ingredients into a bowl and beat with a wooden spoon (or for an even easier option place in a mixer for one minute - or just until the mixture is smooth!)

3. Pour the mixture into the tin and smooth and bake in the middle of a preheated oved (at 180°C ) for 45 - 50 minutes. The cake should be well risen and golden and can be tested by inserting a skewer into the centre, which should come out clean.

4. Let the cake cool in the tin for about 5 minutes and the run a knife around the edge before turning out onto a wire rack to cool.

5. After a few minutes prick the top of the cake with a skewer (carefully as the cake is likely to still be quite hot). Combine the drizzle mixture and poor over the top of the cake.

6. Enjoy!