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48 Serves 16 | Preparation time: 50 minutes Ingredients Preparation For the cake: 225 g butter | softened 225 g caster sugar 4 medium eggs 225 g plain white flour 2 tsp. baking powder 2 lemons, untreated | zest only | grated For the topping: 2 lemons | just the juice 90 g caster sugar For the dish: 1 tsp. butter Accessories: Glass baking dish, 25 cm long Baking paper Glass tray Wooden skewer Grease the baking dish and line with baking paper. Start the Automatic programme or pre-heat the oven according to cooking stage 1. Beat the butter and caster sugar until creamy. Gradually beat in the eggs. Sift together the flour and baking powder and fold into the egg mixture together with the lemon zest. Pour the mixture into the baking dish and level with a spoon. Automatic programme: Place the baking dish on the glass tray in the oven. Bake. Manual: Place the baking dish on the glass tray in the oven. Bake using the settings indicated for cooking stages 2 and 3. While the cake is baking, mix the lemon juice and caster sugar together to form a thick glaze. Prick the cake several times with a wooden skewer while still warm and brush with the lemon drizzle topping. Leave to cool in the glass dish. Lemon drizzle loaf