Lemon Drizzle loaf cake

150g soft Butter

210g Caster Sugar

190g Plain Flour

3 Lemons Zested

2 Eggs

Juice of 1/2 a Lemon

1/4 tsp salt

1 tsp Baking Powder

1/2 tsp Bicarbinate of Soda

10g Corn Flour

1 tsp Milk Powder

25 g sour cream

75g whole milk

Drizzle

50g Lemon Juice

50g of sugar

Topping

Freeze dried Raspberries

Thyme Leaves

80g Icing Sugar

2 to 3 tsp lemon juice

Method

Line a loaf tin and preheat the oven to 150 degrees fan

Beat the butter and sugar until pale and fluffy.

Add in room temperature eggs one at a time on low speed until they are incorporated and the mix is glossy.

Mix the sour cream, milk and lemon juice together.

Add in the flour, corn flour, baking powder, bicarbonate, salt, and milk powder to the mixer.

Mix on low for 20 seconds and then add in the Wet mix. Mix on low for another 20 seconds, then scrape down and mix again until incorporated, do not over mix.

Transfer to the lined tin and bake for 45 to 50 minutes

To make the syrup, pop the ingredients in a saucepan and boil until the sugar is melted and you have a syrup consistency.

Cool in the tin for 10 minutes.

Pierce the top with a cocktail stick and drizzle over the lemon syrup.

Once cooled, make the icing to a thick paste and pop into a piping bag, drizzle over the top of the cake and then top with a little lemon zest, crushed freeze dried raspberries and a few thyme leaves.