My Zesty Lemon Drizzle Cake is one of my favourite recipes to bake and one of my favourite cakes to eat. Essentially, it is a traditional madeira cake with the addition of lemon flavours. Similarly, I have used the madeira cake recipe to make an Cherry and Orange Loaf which is amazing!

Recently I was flicking through a bank of images and I came across the above image of the lemon, cinnamon and honey. Immediately I was inspired to bake. I wanted to try the lemon and cinnamon combination and I knew straight away that it would be ideal in a (modified) madeira cake.

Hope you enjoy!

Amy x

Ingredients
6oz margarine, softened
6oz caster sugar
3 eggs
8oz self-raising flour
1/2 tsp ground cinnamon
Zest and juice of 2 lemons
3 tbsp honey

Method
Preheat the oven to 180C. Grease and line a 2lb loaf tin.

Cream the margarine, sugar and lemon zest until light and fluffy.

Beat in the eggs and the juice of one lemon and fold in the flour and cinnamon. If the mixture is vey stiff, add in another splash of lemon juice.

Bake in the preheated oven for 50-60 mins.

While the cake is cooling, make the glaze by simmering the honey and the remaining lemon juice over a medium heat until bubbling and runny.

When the cake is cooked, pierce holes over the top using a toothpick and pour over the glaze.

Remove the cake from the tin and allow to cool on a wire rack.