Lemon Drizzle Cake & Lemon Curd

• In a large bowl, place caster sugar and softened butter. Beat with electric beaters until light and fluffy, 2-3 minutes. Add the eggs and beat until smooth, 1-2 minutes. • Using a spoon, fold in basic sponge mix, lemon zest and the milk until just combined. • Pour cake batter into the lined loaf tin. Bake for 45 minutes to 1 hour or until golden and a skewer inserted in the centre comes out clean.

TIP: Softened butter is easier to beat and helps your cake have a light texture!

• While the cake is baking, place white chocolate chips in a medium heatproof bowl. • In a small saucepan, heat light cooking cream over medium heat until just steaming, 2-3 minutes. • Pour cream over chocolate, then stir until melted and combined. Refrigerate until thickened, 20-30 minutes.

TIP: You want the cream steaming but not boiling!

• When the cake has 10 minutes bake time remaining, wash out the saucepan. • Add 1/4 cup lemon juice and the measured icing sugar to pan. Cook over medium heat, stirring occasionally, until sugar is dissolved and starting to simmer, 3-4 minutes.

• When the cake is finished baking and still hot, poke a few holes into the cake, then slowly pour lemon syrup over cake. • Set aside to cool completely in the tin.