Lemon Drizzle Cake

1. Preheat the oven to 180°C, gas mark 4. Line the base of a 2 lb non-stick loaf tin with a strip of baking paper. Cream the butter and 100g Fruisana with the lemon zest in a large bowl until creamy using an electric hand mixer.

2. Gradually mix in the eggs and flour, alternately, then mix in the milk to a soft dropping consistency. Spoon into the tin, smooth the top and bake for about 35-40 minutes until the top feels just firm when pressed. Test with the thin metal skewer which should come out clean. If the top begins to over brown then cover it loosely with a sheet of foil.

3. Remove the cake and cool in the tin for 10 minutes.

4. Mix the lemon juice with the remaining Fruisana. Prick the cake top several times with the skewer and slowly spoon over the sweet juice allowing it to soak in. Cool completely in the tin, then loosen the sides and turn out. Serve in slices. Will keep up to a week in an air tight tin.

Tip: A moist cake, tangy cake served in slices - perfect for picnics and lunch boxes.

150g butter softened
100g Fruisana Fruit Sugar + 2tbsp extra
grated zest and juice of 1 lemon
2 free range medium size eggs, beaten

175g self raising flour

4tbsp milk or single cream