• 225g unsalted butter, softened
• 225g caster sugar
• 4 eggs
• 225g self-raising flour
• 1 lemon, zested

For the drizzle topping

• 1½ lemons, juiced
• 85g caster sugar

• 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.