Lemon drizzle that stays wet

Ingredients

• 225g butter, soft
• 225g caster sugar
• 4 eggs
• 225g self-raising flour
• Zest of 3 lemons
• For the drizzle: juice of 3 lemons, 120g granulated sugar

Method

1. Heat the oven to 170°C. Line a 900g loaf tin.
2. Cream the butter and sugar for four minutes — longer than feels necessary.
3. Add the eggs one at a time, then fold in the flour and zest.
4. Bake 45–50 minutes until a skewer comes out clean.
5. Mix the drizzle and pour it over the cake the moment it leaves the oven, while it is still in the tin. Leave it there until cold.