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Ingredients:
* For the Cake:
* 200g unsalted butter, softened
* 200g caster sugar
* 4 large eggs
* 200g self-raising flour
* 1 teaspoon baking powder
* Zest of 2 large lemons
* 4 tablespoons milk
* For the Drizzle:
* Juice of 2 large lemons
* 100g caster sugar
Instructions:
* Prepare the Oven: Preheat your oven to 180°C (160°C fan) / 350°F / Gas 4. Grease and line a 2lb loaf tin.
* Make the Cake Batter: In a large bowl, cream together the softened butter and caster sugar until light and fluffy. Beat in the eggs one at a time, adding a tablespoon of flour with each egg to prevent curdling.
* Add Remaining Ingredients: Sift in the remaining self-raising flour and baking powder. Add the lemon zest and milk, then fold everything together until you have a smooth batter.
* Bake: Pour the batter into the prepared loaf tin and level the surface. Bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean.
* Make the Drizzle: While the cake is baking, prepare the drizzle. In a small bowl, whisk together the lemon juice and caster sugar until the sugar has dissolved.
* Drizzle and Serve: As soon as the cake comes out of the oven, while it is still hot, poke several holes all over the top with a skewer. Slowly and evenly pour the lemon drizzle mixture over the top, allowing it to soak into the sponge. Let the cake cool in the tin for at least 30 minutes before slicing and serving.
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