Lemon Drizzle Cake

Lemon Drizzle Cake
(adapted from Sam I Am's Recipe)

3/4 cup of soft butter
3/4 cup plus 2 1/2 tbsp of brown sugar
3 eggs
1 cup flour, sifted
1 1/2 tsp baking powder
1/2 tsp salt
2 tbsp lemon juice
Limoncello for drizzling

1. Preheat the oven to 350.  Butter and line a loaf pan with parchment paper.

2. Beat the butter and sugar together until light and fluffy.  Beat in the eggs, one at a time. Gently fold in the flour, then add the baking powder and salt.  Stir in the lemon juice.

3. Spoon the mixture into the prepared loaf pan. My batter was quite sticky, some water on a spatula helps to smooth it all out without sticking. Bake for 50 minutes.When it's done, a toothpick should come out clean after inserted.

4. While the cake is still warm in the loaf pan, prick it generously with a toothpick. Drizzle about a shot glass of Limoncello across the loaf (more if you want!) and let it soak a few minutes. Gently lift the cake out of the pan by holding the parchment paper and slide it onto a serving plate. Yum!

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