1. 1

   Step 1

   Preheat your oven to 180°C (160°C fan) and grease a loaf tin.

2. 2

   Step 2

   In a large bowl, cream together 225g softened unsalted butter and 225g caster sugar until pale and fluffy.

3. 3

   Step 3

   Beat in 4 eggs, one at a time, mixing well after each addition.

4. 4

   Step 4

   Fold in 225g self-raising flour and the zest of 1 lemon until just combined.

5. 5

   Step 5

   Spoon the batter into the prepared loaf tin and level the top with a spatula.

6. 6

   Step 6

   Bake the cake in the preheated oven for 45 minutes or until a skewer comes out clean.

   Timer 45 min
7. 7

   Step 7

   While the cake bakes, mix the juice of 1½ lemons with 85g caster sugar to create the drizzle.

8. 8

   Step 8

   Remove the cake from the oven and prick the top all over with a skewer or fork.

9. 9

   Step 9

   Pour the lemon drizzle over the warm cake, allowing the sugar to sink into the sponge.

10. 10

    Step 10

    Leave the cake in the tin to cool completely before serving.

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