The fruits of my labour!

Well, as I have mentioned before, baking has been my saviour these last few weeks, and I have rediscovered the joy both of smelling a cake in the oven (not licking the bowl, I may add which is a filthy habit practised by gluttons) and seeing the pleasure that other people get from home-baked goods. It really has put all my previous gift-buying into perspective. Friends are far more appreciative of a slab of sponge or a muffin or two in a pretty bag, than anything off the shelf that I have sourced (what a wank word that is; must stop using it) from Selfridges or Heals or wherever. God, I sound evangelical, but seriously, my opinion about money, profligacy, value and worth has changed radically over the last few months.

Anyway, as a result, I thought I would share my favourite recipe so far with everyone as it seems selfish to keep it all to myself. It's one of the easiest I have tried in terms of getting it right and has, so far, only met with compliments. Not one for weightwatchers but hey, life's far too short to refuse a bit of cake. Plus, I promise that if you give it away, your friends will be eternally grateful!!!

Lemon Drizzle Cake

Cake: 125g unsalted butter; 175g caster sugar; 2 large eggs; Zest of 1 lemon; 175g self-raising flour; pinch of salt; 4 tablespoons milk
Syrup: Juice of 1.5 lemons (about 4 tablespoons); 100g of icing sugar
Square cake tin (approx 18x18cm), lined.
Preheat the oven to 180 degrees or gas mark 4.
Method:
Cream the butter and sugar together in a large bowl.
Beat the eggs in a small bowl until white and yolk are combined, then add to the large bowl along with the lemon zest. Mix all until well combined.
Add the sieved flour and salt, folding in gently but thoroughly.
Add the milk and mix.
Spoon into tin (taking care to ensure that the top is level) and put in oven for 40-45 mins, or until golden and a cake tester comes out clean.
While it's cooking, dissolve the icing sugar in the lemon juice, over a low heat.
As soon as you take the cake out, puncture holes all over the top, pour the syrup on and let it soak in. Make sure there are lots of holes in the top so it doesn't all go down the sides.
Wait until it's completely cold to take it out of the tin and cut into squares.