So mummy got a little spoilt today with her Thai green curry which she and daddy liked, the boy said it was a girl dish and my brother said he didn’t like it because it was green and there were vegetables.. Phew… I guess I could have got worse comments than that seeing as it was the first time I made it… Oh and the uncle… He loved it! And he’s the nearest one we’ve got to Thailand so I take his comment as the correct one! 
Anyway, so after a relatively successful lunch I felt in the mood to try something else I’ve never made before… Lemon drizzle! This went down well with them all so I’m a happy bunny! Here’s the recipe…
Ingredients
For the drizzle
• juice of 4 lemons
• 75g caster sugar
For the sponge
• zest of 2 lemons
• 200g of self raising
• 200g butter
• 200g caster sugar
• 3 eggs
Method
Preheat the oven at 180 c. Line your tin with grease proof paper. Grate the two lemons and keep the juice for the drizzle. Add the flour, sugar, softened butter, eggs and lemon zest to a bowl, get out the electric whisk and beat until fluffy! Pop inside the tin and put in the oven for 30-40 minutes.
While it’s cooking, it’s still not quite time to put your feet up as you’ve got the drizzle to make!
Juice your 4 lemons (2 of them should be the ones you’ve grated) and pop in a saucepan. Add 75g of caster sugar and very gently heat on a low setting so that the sugar basically melts into the juice. Stir for 2-3 minutes. Once the liquid looks a tiny more syrupy this is done.
When the cake is cooked, pierce it with a fork all over and pour the drizzle evenly over it. Leave it to soak and cool down for at least an hour.
Ready to serve … and no I haven’t forgotten the icing I just don’t like it… Sorry! Enjoy 
