Lemon Drizzle Cake

1. 1

   Preheat the oven to 350F.

2. 2

   Grease and flour a 5 x 9 inch loaf pan.

3. 3

   In a large mixing bowl, cream the butter until pale and fluffy with an electric mixer.

4. 4

   Add 2-3 tablespoons of the flour and beat in the eggs, one at a time.

5. 5

   Continue to beat until you have a light, fluffy mixture (if it looks as if its curdling, add another tablespoon of flour).

6. 6

   Add the remaining flour, the baking powder, salt, maple syrup and the lemon zest, and fold in very gently using a metal spoon or spatula.

7. 7

   Lastly add enough of the milk to get a good dropping consistency.

8. 8

   Scrape the mixture into the prepared pan and bake in the oven for about 30 minutes, or until the center springs back to the touch.

9. 9

   Remove from the oven and leave to cool in the pan for about 10 minutes before turning out onto a wire rack to cool completely.

10. 10

    Place the apricot jam and the lemon juice in a small saucepan, bring to a boil, turn down the heat, and simmer for a minute or so.

11. 11

    Strain if you wish to make a smoother drizzle sauce.

12. 12

    Brush the jam liberally over the top of the loaf.

* Per serving · 4 servings · Values may vary.

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