Nigella's Lemon Drizzle

From Nigella Lawson - How To Be A Domestic Goddess

Lemon-Syrup Loaf Cake:

125g unsalted butter

175g caster sugar

2 large eggs

zest of 1 lemon

175g self raising flour

pinch of salt

4 tablespoons milk

23x13x7cm loaf tin buttered and lined

For the syrup:

juice of 1 and a half lemons

100g icing sugar

For the glaze:

juice of 1/2 a lemon

150g icing sugar

To Make The Cake:

Preheat your oven to 180 C/ gas mark 4.

Butter and line your loaf tin well.

Cream together butter and sugar and add eggs and lemon zest, beating them in well.

Gently fold in the flour and the salt, mixing thoroughly and then add the milk.

Spoon the batter into your prepared tin and bake for 45 mins or until cake tester comes out clean.

For the syrup:

Put the lemon juice and icing sugar into a small saucepan and heat gently until the sugar dissolves

As soon as cake is out of oven, puncture all over with skewer and pour over the syrup.

Leave cake to cool completely before removing from the tin.

For the glaze:

Combine lemon juice and icing sugar until smooth and white, add a little more icing sugar if needed.  Make sure your cake is completely cool before drizzling with the glaze.

From The Extraordinorary Art of Cake blog.