Ingredients

• 175 g - caster (superfine) sugar
• 175 g - softened butter
• Grated zest and juice of 1 large lemon
• Grated zest and juice of 1 large orange
• 4 tbsp - milk
• 2 - eggs
• 175 g - self-raising flour
• 3 tbsp - granulated sugar

How to Make St.Clement's Drizzle Cake

• Place the caster sugar, butter and zest of the lemon and orange in a bowl and beat together until pale and creamy.
• Add the milk and then beat in the eggs, one at a time, with a spoon of flour to prevent the mixture from curdling. Mix in the remaining flour. Spoon into the prepared tin/tins and level the surface flat.
• Preheat oven to 180 C.
• Grease and line the base of 1 large (900 g) or 2 small (450 g) loaf tins.
• Bake in the oven for about 45 minutes for a large cake or 30 minutes for a smaller cake until golden brown or cooked (the skewer should come out clean when inserted into the centre of the cake).
• While the cake is cooking, place the lemon and orange juice in a saucepan, bring to the boil and allow to reduce in quantity to about 3 tablespoons. Leave to cool, and then stir in the granulated sugar so it just starts to dissolve.
• As soon as the cake comes out of the oven, prick several times with a skewer, and slowly pour the lemon-orange sugar syrup all over the top, letting it soak into the cake. Leave to cool completely in the tin before turning out and cutting into slices.
• Recipe courtesy: Priya Easy N Tasty Recipes