This tangy lemon drizzle cake is just perfect for an afternoon tea get together.

Ingredients:

• 170g (6oz) self raising flour
• 170g (6oz) caster sugar
• 170g (6oz) margarine
• 2 eggs
• ½ tsp baking powder
• 2 unwaxed lemons
• 60g chocolate chips
• 100g granulated sugar

Method

1. Preheat oven 180ºc / gas 4 and grease a 23cm (9in) cake tin.
2. Mix together the caster sugar and margarine until pale and creamy.
3. Then add a thrid of the eggs and mix, then add third the sifted flour and mix together, repeat until all combined Top tip: mix the eggs and flour in with a spoon, using an electric whisk may result in your cake not rising.
4. Add the zest of 1 lemon and chocolate chips and mix together.
5. Spoon the mixture into a greased tin and bake for 25 – 30mins until golden.  Top tip: the cake should spring back if pressed gently in the middle.
6. When the cakes baked, remove from the oven and whilst the cake is still warm, make the drizzle.  In a small pan, mix the juice of 2 lemons and granulated sugar and over a medium heat, stir until you have a syrupy texture
7. Poke holes all over the sponge with a skewer, almost to the bottom.  Take the syrup and carefully pour all over the cooling sponge.
8. Allow to cool, then cut and enjoy with a cuppa tea.

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