b'Lindas Lemon Drizzle Cakeby Stephen O| AustraliaWhy is it special?This is a Lemon Drizzle cake from Mary McCartneys cookbook, Food. My helper is Toby.Ive made this cake a few times with lemons from my garden. Its an excellent light summer festive cake (since Australia has a summer Christmas).Ingredients125g butter, softened, plus more for greasing the tinFlour, for dusting the tin150g caster sugar2 large free-range eggs, beatenFinely grated zest and juice of 3 lemons180g plain or spelt flour2 teaspoons baking powder4 tablespoons milk50g icing sugar, siftedMethod1. Preheat your oven to 180C/gas mark 4. Butter and flour a 23cm non-stick loaf tin. 2. In a medium to large mixing bowl, cream the butter and caster sugar together with a wooden spoon(or use an electric mixer). 3. Gradually beat in the eggs and mix until light and fluffy. Stir in the lemon zest, flour and baking powder,and mix well. 4. Add 2 tablespoons of the lemon juice and mix well again.5. Then beat in the milk.6. Pour the cake mix evenly into the prepared loaf tin and bake for 45 minutes.7. In the meantime, mix the remaining lemon juice and the icing sugar together in a small bowlto make a syrup.8. When its ready, take the cake out of the oven and leave it to cool in its tin for 5 minutes. Then turn it out onto a plate. Pierce the top of the cake all over with a thin skewer. Spoon the lemon syrup carefully and evenly over the cake until all of it is absorbed.9. Ready to enjoy!19'