Lemon drizzle cake

 Ingredients:
225 g butter
225 g caster sugar
225 g self raising flour
4 eggs
r of 1 lemon
2 tablespoons lemon juice
pinch of salt
1/2 teaspoon vanilla extract

Drizzle:

juice of 1 lemon
5 tablespoons caster sugar

Preheat oven to 180 c. Mix butter and sugar, mix until light and creamy. Add the eggs one by one, per egg approximately 30 second gently mixes. Add the vanilla and lemon zest and juice, extra salt. Sieve the flour, then stir gently with a wooden spoon. If the batter is too thick, you can add some extra lemon juice. Grease the turban and use a little flour. Pour the batter into your cake tin.

 Bake the cake in 45-50 minutes. Meanwhile, mix the lemon juice and sugar together. When the cake is ready, poke a few holes in the cake. Pour the lemon sugar mixture over your cake. Let it cool down completely. Remove the cake from the form. You can leave the cake in an airtight container for 3-4 days.

Bon appetit!