Ingredients

For the cake

250 g (9 oz) Unsalted butter, Plus extra for greasing your tin.
250 g (1 1/3 cups) Caster sugar
4 Eggs
250 g (1.5 cups) Self-raising flour
3 Lemons, Zest only. (Reserve the zested fruit for the juice for the drizzle.)

For the drizzle

100 g (0.5 cups) Icing sugar
Lemon juice

Instructions

Preheat the oven to 160?, grease your loaf tin and line it with baking paper.
Put all of the cake ingredients into a large bowl and beat until smooth.
Spoon into the prepared tin and smooth out. Bake for 40-50 minutes or until a skewer comes out clean.
For the drizzle:
While the cake is still warm in the tin, use a skewer or thin sharp knife to poke holes all over it.
Mix the icing sugar with enough of the juice of the lemons to make a thin paste.
Pour all over the cake and allow to sink in.
Serve warm or let cool to room temperature.
Enjoy!