This classic cake is a favorite for a reason. It's light, fluffy, and bursting with lemon flavor. The drizzle is the perfect finishing touch, adding a bit of sweetness and tartness.

· 225g (8oz) butter, softened · 225g (8oz) caster sugar

Ingredients:

· 4 large egg · 275g (10oz) self-raising flour · 1 teaspoon baking powder

Ingredients:

· Zest of 2 lemon · 100g (3.5oz) icing sugar · Juice of 1 lemon

Ingredients:

Preheat oven to 160°C (320°F). Grease and flour a 2lb loaf tin.

Instructions:

· Cream together the butter and sugar until light and fluffy. · Beat in the eggs one at a time, then stir in the flour, baking powder, and lemon zest.

Instructions:

Pour the batter into the prepared tin and bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.

Instructions:

While the cake is still warm, make the drizzle by mixing together the icing sugar and lemon juice.

Instructions:

· Poke holes all over the cake with a skewer and pour over the drizzle. · Allow the cake to cool completely before slicing and serving.

Instructions:

For a stronger lemon flavor, add an extra tablespoon of lemon zest to the batter.

Tips:

To make a glaze instead of a drizzle, simply add more lemon juice to the icing sugar until it reaches the desired consistency.

Tips:

Serve the cake with a dollop of whipped cream or a dusting of icing sugar.