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140g caster sugar
140g o siwgr mân

we have noticed that the transfer of the bar mill and the caster from the former asw mill at shearness is continuing and their installation in cardiff has almost been completed
yr ydym wedi sylwi bod y gwaith o drosglwyddo'r felin farrau a'r peiriant bwrw o gyn felin asw yn shearness yn dal i fynd rhagddo a bod y gwaith o'u gosod yng nghaerdydd bron â dod i ben

step 1 heat the oven to 180c/160c fan/gas 4. step 2 beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. step 3 sift in the self-raising flour, then add the lemon zest and mix until well combined. step 4 line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon. step 5 bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. step 6 while the cake is cooling in its tin, mix together the lemon juice and caster sugar to make the drizzle. step 7 prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping. step 8 leave in the tin until completely cool, then remove and serve. will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
cacen drizzle lemwn