Lemon Drizzle Cake

A big thank you to the hairy bikers for this awesome recipe from their 'Mum's know best' book. It's incredibly easy and the sugary crust on the top makes it really special.



2 lemons
275 gr caster sugar
175 gr butter
200 gr selfraising flour
0,5 tsp baking powder
3 eggs

It's easiest to just use the foodprocessor. Put in 175 gr of the sugar, the butter, eggs, flour, baking powder and zest of both lemons. Blitz till thick and smooth.
Scoop into a greased caketin and bake for about 35 minutes, 180C.
Leave to cool slightly in the tin. Remove and place on a rack.
Squeeze one of the lemons to get about 3 tablespoons of juice and mix this together with the 100 remaining grams of sugar. Spoon half over the cake, let it crystalize, then spoon over the rest.