Lemon Drizzle cake

It's been a while since I've baked, due to living with The Boy's family in Bolton in August. Despite enjoying my time there, I'm a solitary baker and baking is something I do when nobody else is about and I want a bit of me time.

However, I've finally moved into my new flat, and having to wait in all day for various deliveries of housey stuff and a telephone engineer that didn't turn up I decided to fill my time with baking.

I decided to play it safe, after a previous disasterous attempt at experimental baking last week so I used a recipe in Susannah Blake's Cupcake Heaven. The recipe is actually a children's cupcake recipe for 'Flower cupcakes' with coloured icing, but today I decided to leave out the colouring!

115g butter
115g caster sugar (but I always use demera)
2 eggs
115g self raising flour
grated zest of one lemon

1) Mix the butter and sugar together
2) Add the eggs one at a time, mixing inbetween.
3) Fold in the flour then stir in the lemon zest.
4)  Spoon the mixture into paper cases, the recipe says the mixture should make 12 cupcakes but I decided just to do 8 large ones.
5) Cook in a pre-heated oven at 180C for 18 minutes

For the icing, I adjusted the amounts a bit as the recipe makes 12 cupcakes, as I had only eight, I weight out 50g of icing sugar and added the lemon juice gradually. When making the icing, it is best to add in the lemon juice gradually as if you add too much it goes EXTREMELY runny!

The original recipe for the icing is:
1) 150g icing sugar, sifted. Although I usually don't bother sifting, just break any lumps up with a spoon!
2) 1-1 and a half tablespoons of freshly squeezed lemon juice.

Mix in the lemon juice gradually bit by bit into the icing sugar until you get a smooth consistancy which is 'spoonable' but not too runny. Then spoon icing onto cakes.