This cake is so easy to make and is so so yummy, especially warm from the oven and this is coming from not a massive cake fan! The ingredients are straight forward, just remember 225g. You need that amount for the butter, flour and sugar (the extra 85g is for the drizzle topping).
Heat oven to 180C/fan 160C. Into a mixing bowl, beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. Sift in 225g self rasing flour, then add the finely grated zest of 1 & 1/2 lemons and the juice of half a lemon, and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in it's tin, mix together the juice of 1 1/2 lemons, zest of 1/2 lemon and 85g caster sugar to make the drizzle. 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. Leave in the tin until completely cool, then remove and serve. This will keep in an airtight container for 3-4 days, or freeze for up to 1 month. x