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This Lemon Drizzle Cake is the epitome of citrusy perfection. Brighten your day with its moist, tangy crumb and top it off with a simply irresistible lemon glaze. This delightful cake is perfect for tea time, special occasions, or anytime you crave a burst of lemony sunshine. Easy to make and even easier to eat, you'll find yourself reaching for that extra slice!
Preheat your oven to 350°F (175°C). Grease and line a loaf tin with parchment paper.
In a large mixing bowl, cream together 1/2 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy.
Add 2 large eggs, one at a time, beating well after each addition.
Fold in the zest of 2 lemons, 1 1/2 cups of self-raising flour, 1 teaspoon of baking powder, and 2 tablespoons of milk until just combined.
Pour the batter into the prepared loaf tin and smooth the top with a spatula.
Bake in the preheated oven for about 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the lemon drizzle by mixing the juice of 2 lemons with 3/4 cup of powdered sugar until smooth.
Once the cake is baked, remove it from the oven and allow it to cool in the tin for about 10 minutes.
While the cake is still warm, prick it all over the top with a fork and pour over the lemon drizzle to soak in.
Leave the cake in the tin until it is completely cool, then remove from the tin, slice, and serve.
