Gin & Lemon drizzle cake

175g butter (not refrigerated)

175g golden caster sugar

2 large eggs

175g self raising flour

2 lemons

50g granulated sugar

25ml gin 

 Preheat the oven to 180°C. 

 Line a 900g loaf tin.

 Cream the butter and sugar together until pale and smooth. 

 Beat in the eggs one at a time.

Add the flour and the zest and juice of one of the lemons and stir all together to make a  smooth batter. 

Pour into the tin and level the top.

Bake the cake for 40-45 minutes until springy to the touch.

Stir together the remaining zest and juice with the granulated sugar and the gin.

Once the cake is cooked and slightly cooled, poke with a skewer or fork all over the top and spoon gin mixture over.