Lemon Drizzle Cake

Ingredients

Three large eggs 

303g condensed milk 

128g self-raising flour 

Two tablespoons of lemon juice

Two teaspoons of lemon zest  

One cup of icing sugar for optional glaze

Method

Start by preheating the oven to 160 degrees before lining an eight-by-four-inch loaf tin with grease-proof paper. 

Add the eggs and condensed milk to a large mixing bowl and whisk until the eggs are fully incorporated and the batter is uniform. 

Next, add in the flour and whisk until flour is fully incorporated and no lumps of flour remain. 

Add in lemon juice and zest and gently stir until they are evenly mixed. Pour the batter into the prepared pan and bake for about 45 minutes or until the cake is done. 

To check if it is ready, insert a toothpick and it should come out mostly clean. When you press against the surface of the cake, it should also bounce back. 

Let the cake cool fully in the pan before removing. If adding glaze, wait until the cake is fully cooled before drizzling it on top. 

To make the optional lemon glaze, add one cup of icing sugar with one to two tablespoons of lemon juice until the glaze reaches the desired consistency.