Instructions

1. Preheat the oven to 180°C (160°C fan) mark 4. Grease and line a 1kg loaf tin with baking parchment.
2. In a large bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy.
3. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add a spoonful of the flour with each egg to prevent the mixture from curdling.
4. Fold in the remaining flour along with the zest of 2 lemons, keeping the mixture light and airy.
5. Pour the cake batter into the prepared loaf tin, smoothing the top with the back of a spoon.
6. Bake for 45-50 minutes, or until the cake is golden brown and a skewer inserted into the centre comes out clean.
7. While the cake is baking, prepare the lemon drizzle by mixing together the juice of 2 lemons with the icing sugar.
8. As soon as the cake is out of the oven, poke holes all over the top with a skewer and slowly pour over the lemon drizzle, allowing it to soak into the cake.
9. Let the cake cool in the tin before removing and serving. The drizzle will harden slightly as it cools, creating a sweet, tangy crust on top of the cake.