Ingredients

150g Butter

150g Caster Sugar

3 Eggs

160g Self-Raising Flour

3/4 Tsp Baking Powder

1 Tsp Lemon Flavouring/Juice

Zest of One Lemon

50ml Lemon Juice and 1 Tbsp Granulated Sugar

Optional: 100g Icing Sugar and 3 Tbsp Water

Lemon Drizzle Loaf

Method

1. Preheat your oven to 160 degrees Celsius and place a tin liner in a 2lb loaf tin.

2. Cream together butter and sugar in a bowl until pale.

3. Add the eggs, flavouring/juice and lemon zest and blend until combined.

4. Sift in the flour and baking powder and mix to combine. Make sure not to overmix the batter at this stage or the gluten will seize and your loaf will be dense. Pour the batter into your loaf tin.

5. Bake for 48 minutes, or until a skewer inserted into the cake comes out clean.

6. Immediately mix your lemon juice and granulated sugar together and place on top of the still hot cake. Doing it while it is warm will allow the juice to permeate the cake nicely. Add more juice or more granulated sugar to reach a pourable consistancy that is not so thin that it immediately runs off the side of the loaf.

7. If desired, mix white icing and drizzle for an extra level of deliciousness. Then, decorate with more zest and enjoy!