Recipe

225g Butter, Softened/Room Temperature
225g Caster Sugar
225g Self-Raising Flour
4 Eggs
1 Lemon, Zest and Juice
85g Extra Caster Sugar (for Glaze)

1. Preheat your oven to 180C / 160C Fan / Gas 4

2. Beat together the Sugar and Butter until pale and creamy.

3. Beat the Eggs into the mix one at a time, each time making sure the Egg is completely mixed through.

4. Stir in the Flour, parts at a time, followed by the Lemon Zest, until well combined.

5. Line a Loaf Tin (8 x 21cm) with greaseproof paper and spoon in the mixture.

6. Level out the top of the mixture with a spoon and bake for 60 minutes.

7. While it bakes, whisk the Lemon Juice and extra Sugar (85g) together in a bowl to make the Glaze.

8. Once the Drizzle Cake is baked, remove and test it by poking the centre with a thin skewer. If it comes out clean, it's done. Otherwise, bake for an extra ten minutes at a time, testing it each time until it's done. Remove the Cake from the tin and leave it to cool down to room temperature.

9. Using a thin skewer, poke holes across the surface of the Drizzle Cake and start spooning the Glaze over the top, allowing it to sink into the holes and absorb into the sponge.*

10. Use a pastry brush to spread a remaining (small amount) of Glaze over the top of the Cake.

11. Slice and serve <3

Note
- It might be worth putting a baking tray underneath the loaf as it bakes. This one rose up considerably and ended up spilling over some. What a mess that was...
- I have an easier time using a plastic baster / syringe to inject the Glaze into the Cake at separate points, rather than letting it spill into the holes I make along the surface.
- It's also worth noting that this is essentially the same recipe as most sponge cakes. Same amounts of Sugar to Flour to Butter to Eggs...