Tangy, lemony cake!

Ingredients

• Loaf Tin
• 8oz butter
• 8oz caster sugar
• 10oz self raising flour
• 2 tsp baking powder
• 4 large eggs
• finely grated zest of 2 lemons

Crunchy topping

• 6oz granulated sugar
• juice of 2 lemons

Method

1. Preheat the oven to 140ºC/Gas Mark 3. Line your loaf tin with baking paper.
2. Put the sugar and butter into a large bowl and mix well.
3. Add the self raising flour and eggs and mix well. (Maybe do 5oz of flour, mix,  then do another 5oz so it doesn’t go everywhere)
4. Mix in the baking powder and then zest the 2 lemons.( If you don’t know how to zest, its just the skin of the lemon and you stop zesting when you see white).
5. Put all the mixture into your loaf tin and bake for 35-40mins or put a knife in the centre of the cake and if it comes out clean its cooked.         (Whilst the cake is cooking it’s best to make the topping, recipe down below).
6. Allow to cool for a few mins then lift out of tin. Carefully place the cake onto a wire rack and put tissue under the wire rack to catch drips from the topping.
7. To make the topping mix together the granulated sugar and the juice of 2 lemons until it gives a runny texture.
8. Pour the topping onto the cake whilst the cake is still warm .
9. Leave to cool completely until cutting.
10. Serve and Enjoy!