Lemon drizzle cake 🍋

225g (8 oz) butter , softened
225g (8 oz) caster sugar
275g (10 oz) plain flour
4 teaspoons baking powder
4 eggs
4 tablespoons milk
finely grated rind of 2 lemons

CRUNCHY TOPPING
110g (4oz) granulated sugar
juice of 2 lemons 🍋 

1. Grease and line a 2lb loaf tin with parchment paper, pushing it neatly into the corners of the tin. Pre-heat the oven to 180 deg c
2. Measure all the ingredients for the cake into a large bowl and beat well for about 2 minutes until well blended with an electric mixer.
3.Turn the mixture into the prepared tin and level the top gently with the back of a spatula.


3. Bake in the middle of the pre-heated oven for about 50 mins or until the cake springs back when pressed lightly with a finger or a skewer comes out clean when inserted into the centre of the cake.


4. Allow the cake to cool in the a few minutes then lift out of the tin still in the lining paper. Carefully remove the paper and put onto a wire rack placed over a tray (to catch drips of the topping).


5. To make the crunchy topping, mix the lemon juice and granulated sugar in a small bowl to give a runny consistency. Spoon this mixture evenly over the cake whilst it is still just warm. 
6. Leave to cool completely