L Dizzle

Having been brought up in the serene countryside sheltered from the likes of Sherrier and those who played down the 'Rec' I've always lived very much on the right side of the tracks of life. None of this sppeeding up and down for me. Unlike lovers of Mdizzle my vice is a good old rub of sugar now and again. This lemon drizzle cake that I'm about to regale you with is the perfect vessel for such a substance as it contains plenty inside and out. And if you need a sweet friend to eat it with Bob is perfection.

Lemon drizzle cake: 225g unsalted butter , softened, 225g caster sugar, 4 eggs, finely grated zest 1 lemon, 225g self-raising flour. For the drizzle topping:juice 11⁄2 lemon, 85g caster sugar

Heat oven to 180C/fan 160C/gas 4. Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the flour, then add the lemon zest and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve.

I liked these photos of Bob so much I thought I'd put both in! She's talking to Mark in the first one but he clearly doesn't want to be a part of this.

Mmmmm xxxxxxxxxxxx

oh p.s. on the official tana ramsay recipe it says this should keep for 3-4 days if secured in an air(and mouth) tight container but we made this a week and a half ago and it's still going strong. Looks like tana is telling as many fibs as her husband!