Colleen is our Head of Corporate Partnerships at St Luke's and is currently furloughed. The time off has allowed her to perfect her Lemon Drizzle Cake!

I wasn’t much of a baker before lockdown but have perfected this recipe for lemon drizzle cake:

175gms Caster sugar
175gms Self-raising flour
175gms Butter (softened)
3 Eggs
Finely grated zest from one whole lemon
¾ Level tsp baking powder

For the topping
100gms Granualted sugar
Juice of one whole lemon

Preheat the oven to 180c, gas 4. Beat together the sugar, flour, butter, eggs, lemon and baking powder in a large mixing bowl until smooth. Turn into a greased or lined baking tin (I used a 6” tin).
Bake in the pre-heated oven for about 40 minutes until golden and springy to the touch
While still warm mix the sugar and lemon juice together and pour over the top of the cake. Leave to cool before serving. (I used a cake tin with a lift up bottom as this makes lifting the cake out of the tin easy)

Have fun and enjoy your delicious cake with a nice cup of tea!