Ingredients

• 280g unsalted butter “room temperature”
• 285g caster sugar
• 5 Eggs
• 2 tsp yellow food colouring “optional”
• 285g self raising flour
• 1 TSP baking powder
• Zest and juice of 2 lemons
• 4 TBSP vegetable oil

Lemon Drizzle

• Juice 1 lemon
• 5 TBSP icing sugar

METHOD

Pre heat the oven to 165 C and butter an 8″ cake tin.

Whisk the butter and sugar together in a food processor until light and smooth

Add the eggs and the colouring and whisk until fluffy .

remove the bowl from the processor and add the next 4 ingredients and fold in with a spatula until a smooth batter is formed.

Pour the batter into the cake tin and shake to level the mixture out, place in the centre of the oven for 50 mins or until the cake is cooked and a skewer comes out clean when pushed into the middle.

Turn the cake out to cool and prick the surface with a fork , mix the lemon juice with the icing sugar and pour over the cake to allow it to seep into the surface then spread the mixture evenly over the top and allow to cool and set.

Enjoy with a fresh cup of coffee.