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Lemon drizzle cake with icing

1

Preheat the oven to gas mark 4/ 180*C/ 350F.

2

Prepare the square (20 x 20) baking tin by using Bakewell baking paper to line it.

3

In a large bowl combine 70g of unsalted butter and 120g of caster sugar using an electric whisk, until its a light consistency.

4

Add 2 medium eggs to the mixture and combine.

5

Also add 140g self raising flour, 1 teaspoon of baking powder, 2 tablespoons of full fat milk, grated zest of 1 lemon and 1 tablespoon of lemon curd. Mix together with a spoon until all ingredients are thoroughly combined.

6

Transfer the mixture into the prepared tin and bake for 25-30 minutes.

7

Combine 30g of granulated sugar with the juice of 1 lemon and pour over the hot cake, then leave to cool.

8

To make the icing: combine 150g of icing sugar and 3 tablespoons of water until a smooth consistency.

9

Remove the cake from the tin and place on a wire rack, removing the baking paper. Spread the icing onto the cake and leave to set before serving đŸ™‚

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