Lemon Drizzle

• 175g butter, softened
• 175g caster sugar
• 2 unwaxed lemons
• 3 eggs
• 100g self-raising flour
• 75g ground almonds
• splash of milk
• 100g demerara sugar

1. Oven at 180C/160C fan and grease a 2lb loaf tin. Beat together the butter, caster sugar and the finely grated zest of 1 lemon until light and fluffy. Add a pinch of salt and the eggs, one fully at a time.
2. Sift over the flour and fold in, followed by the almonds. Add just enough milk to bring the mixture to a dropping consistency (so that it falls off the spoon), then spoon into tin. Bake for about 50-55 minutes, until a skewer comes out dry.
3. Mix together the remaining lemon zest, and the juice of both the lemons with the demerara sugar, then poke holes all over the top of the warm cake and pour over the drizzle, waiting for the cake to absorb one lot before adding the next.