We’re all a bit tired and emotional, seesawing from despair to elation when yet another glorious sunny morning arrives. In between this roller coaster, we’ve become enthusiastic bakers. This recipe shouldn’t stretch you too much, a perfect little pick me up to stuff you’re face with while catching up on Normal People.

Ingredients

Cake

200g Self-Raising Flour

200g Unsalted Butter

3 eggs

200g Caster Sugar

¾ tsp Baking Powder

Dash of Lemon Extract (optional)

1 zest of a lemon

Drizzle

3 Tbsp. Granulated Sugar

Juice of one lemon

Method

1. Preheat your oven to 180˚C/160˚C/Gas Mark 4 and grease your cake tin.
2. Get your lemon and grate it to remove the zest.
3. Whisk together your butter and sugar until it’s smooth.
4. Add your eggs, flour, baking powder and lemon zest until it is all combined and makes a cake mixture. You can add a dash of lemon extract to the mix if you wish. This will make your cake even more lemony.
5. Add your cake mix to your greased cake tin and bake in the oven for 55-60 minutes.
6. While your cake is in the oven, get your lemon that you have already zested and cut it in half and juice both halves of it in a bowl. Get a tablespoon and add three spoonfuls of sugar to the lemon juice and stir until it is all dissolved.
7. Once your cake is out of the oven, stab little holes in it, and as your cake is still warm drizzle your lemon juice and sugar liquid over the cake. By adding little holes it will allow the liquid to soak into the cake.
8. Let the cake fully cool and remove from the tin.
9. Enjoy!

Words: Tonicha Luffman