Lemon Drizzle Cake

Preheat the oven to 350°F (325°F fan) and position the rack in the middle of the oven.

Grease a 2‑lb (≈900 g) loaf tin, line it with parchment paper, and make sure the paper also covers the sides for easy removal.

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and 230 g caster sugar on medium speed for 2–3 minutes, until the mixture is pale, fluffy, and has increased in volume.

With the mixer on low, crack the four eggs into a jug and slowly stream them into the bowl. If the batter looks like it might curdle, add a spoonful of the sifted flour to stabilise it.

Stir in the lemon zest, then gently fold in the sifted plain flour, baking powder, and a pinch of salt. Mix on low just until combined; the batter should be soft but not runny. If it feels too stiff, add 1 tbsp milk.

Transfer the batter to the prepared loaf tin, smoothing the top with a spatula.

Bake in the centre of the oven for 50–60 minutes, or until a skewer inserted into the centre comes out clean, the top springs back when pressed, and the cake has a deep golden colour.

While the cake is still warm in the tin, whisk together the juice of 2 fresh lemons and 85 g caster sugar until the sugar is fully dissolved, creating a thin syrup.

Using a skewer or a fork, poke holes evenly across the surface of the warm cake, then slowly drizzle the lemon syrup over it, allowing it to soak in. Let the cake cool completely in the tin.

For the icing, whisk together 125 g icing sugar, 1.5 tbsp fresh lemon juice, and the remaining 0.5 tbsp lemon zest until the glaze is thick yet pourable, resembling runny honey.

Once the cake is fully cooled, spoon the glaze over the top, allowing it to drip down the sides. Let the cake rest for 20–30 minutes so the icing sets before slicing and serving.