For the cake:
225g unsalted butter, softened
225g self-raising flour
1 tsp baking powder
225g caster sugar
2 lemons, zest (save juice for the drizzle)
4 large eggs
1 dash of milk, for mixing
For the lemon drizzle:
175g caster sugar (or icing sugar, if you don’t want that “crunch”)
Juice of 2 lemons
Preheat the oven to 180°C. Grease and line a 450g (1lb) loaf tin with a piece of grease-proof paper and some softened butter.
Place all of the cake ingredients, except the milk, into a large mixing bowl and beat with a hand-held mixer, or use a food mixer. Beat for 2 minutes, then add some milk to give a soft dropping consistency.
Spoon the cake mixture into the prepared tin and bake in the oven for 35-40 minutes, or until well risen and golden brown.
Allow the cake to cool in the tin for a few minutes and then gently turn it out into a pyrex dish.
Make the drizzle topping by mixing the sugar and reserved, sieved lemon juice together to make a runny, thick syrup, then spoon the mixture over the warm cake.
Allow to cool completely before cutting into slices and serving.