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Makes one 2lb Loaf

Ingredients:
225g Self Raising Flour
225 Caster Sugar
225g Butter Softened
4 Eggs
Sprinkle of Poppyseeds
1 Lemon Zested

For the Drizzle:
100g Caster Sugar
Juice from Lemon 40g Butter

Method:
Preheat oven at 180掳c
In a bowl using an electric mixer cream together the softened butter and sugar. Add the eggs one at a time until all 4 eggs are incorporated.
Add the sieved flour and mix together using a spatula.
Add the zest of a lemon and a sprinkle of poppy seeds and combine together.
Line a 2lb loaf tin and spread cake mixture into the tin evenly. Bake for 40 minutes.

While cake is baking make the drizzle by simply mixing the lemon juice with the sugar.
When cake is cooked and removed from oven prick it with a fork and pour the lemon drizzle over the cake while its still warm. Then allow to cool and slice!

Brian鈥檚 Tip:
Omit the poppy seeds and add raspberry jam through the cake mixture for a lovely Lemon & Raspberry cake.