Pumpkin Drizzle Cake

Ingredients

240g butter

175g caster sugar

Zest of 1 lemon

3 eggs, beaten

400g cooked pumpkin, mashed

360g flour

2 tsps baking powder

For the glaze: 100g sugar, juice of 1 lemon

Method

1. Heat oven to 180°C and grease a cake tin

2. Cream the butter, sugar and lemon zest until light and fluffy, then add the eggs and the pumpkin

3. Mix the flour and baking powder in a separate bowl

4. Fold the dry mixture into the wet

5. Once combined, pour the mixture into the prepared cake tin

6. Bake in the pre-heated oven for 50 minutes until it is beginning to come away at the sides of the tin

7. Let it cool for at least 20 minutes before turning out

8. To make the glaze: Heat 100g sugar with the juice from a lemon until the sugar is dissolved and the mixture starts to bubble. Pour over the cake.