Lemon Drizzle Cake...

This is dead simple, but extremely tasty. It is made from a straightforward Victoria sponge mixture, with the addition of lemon once baked.

• Preheat oven to 180°C, and line a standard loaf tin
• Beat butter and sugar until creamy
• Beat in eggs one-by-one with a little flour if looks like might separate
• Stir in flour and lemon zest
• Bake for 45-50mins (or until skewer comes out clean)
• Meanwhile, mix the icing sugar and lemon juice together to make a loose icing/syrup
• Leave in tin and use a skewer or cocktail stick to prick the top all over
• Gently and slowly pour over the icing so that it soaks into the cake and leave to cool in the tin. The icing will form a slight sugary crust and the cake will be intensely lemony.

Notes:
• Serves 8-10.
• No need to make this in a loaf tin, a standard round 20-23cm tin would do the job too.