Lemon & English Afternoon Drizzle Cake

Method

• Preheat the oven to 180 degrees and line a loaf tin with greaseproof paper.
• Beat together the sugar and the butter until pale and creamy.
• Slowly add the four eggs, one at a time and mixing throughout.
• Gently sift in the flour and add the finely grated lemon zest - mix well.
• Pour the mixture into the loaf tin and bake for around 45-50 mins.

For The Drizzle

• Mix the juice of half a lemon with the English Afternoon tea.
• Stir in the sifted icing sugar until the drizzle is no longer translucent - add more icing sugar if needed.
• Prick the cake with a skewer and wait till it cools.
• Pour the drizzle over the top of the cake and let it set.