Lemon Drizzle Cake

Makes 1 x 2lb loaf

Ingredients
100g soft margerine
175g  self-raising flour, sifted
175g caster sugar
2 large eggs
4 tbsp milk
grated zest and juice of 2 unwaxed lemons
100g granulated sugar

Instructions
1.  Preheat the oven to 160c. Grease and line the loaf tin. Put the margerine, flour, caster sugar, eggs, milk and lemon zest into a large bowl, and beat until the mixture is really pale and fluffy.
2. Pour the mixture into the tin, and smooth the surface. Bake for 30 mins, or until the cake is firm and springy.
3. Mix the lemon juice and granulated sugar together and as soon as the cake comes out the oven, spread the mixture over the top of the cake. Leave to cool in the tin. Turn out of the tin once completely cooled.

Taken from Cake Magic