Arabella's Lemon Drizzle Cake

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CAKE
110g soft butter (I used stork for baking cakes)
170g self raising flour
170g caster sugar
4 tbsp milk
Grated rind of large lemon (I used 2 small ones)
2 eggs

SYRUP
Juice of lemon (again I used 2 small ones)
3 tbsp icing sugar
Preheat oven to 160 C (I do 150 in the fan oven)
Line 2lb loaf tin or 6-7in cake tin with baking parchment
Beat all the cake ingredients together until smooth (I chuck everything into the food processor)
Pour into cake tin and bake for 1hour, covering after 40mins if it gets too dark.
Mix the syrup ingerdients together.
While the cake is still warm, prick it all over with a skewer or fork.  Pour over the syrup.  Leave it to cool in the tim before serving.

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