Lemon Drizzle Cake

So I’ve joined a book-club.  This means that I read one new book a month {at last I am reading again} and once a month I get to go to a friend’s house and be lavished with copious cups of tea and indulged in a selection of baked goods.  Heaven.  We all contribute and sometimes I cheat and just buy something, you know yourself there are days that are just too busy.  Last time round was a pretty busy day too but I was determined to fit in something homemade as there really is no comparison.  I needed quick, I needed simple, I needed a lemon drizzle cake.  Too flummoxed to find the scrap of paper that my own recipe is written on {I do not have the encyclopedic brain of some who can store them in their head} I turned to my failsafe source BBC Good Food and my search quickly fired back a Tana Ramsey recipe.
Lemon Drizzle Cake
Lemon Juice and sugar for drizzle
You simply bake the cake then poke holes in it and pour over a lemon and sugar syrup to soak in as it cools in the tin.  Wonderfully moist and fragrant, I can highly recommend this as a cake that can by made in a hurry with minimal fuss and attention and it cuts wonderfully.
It is pointless of me to reproduce it here as I did not change it in any way so if you click on this link it will bring you straight to Tana Ramsey’s recipe for lemon drizzle cake. {Like some of the readers who left comments on the BBC site I used the juice of the two lemons not just one and a half and I baked for 55 minutes}.
Enjoy,
‘Til next time, Sheila.

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