Lemon Drizzle Cake

1 cup unsalted butter , softened
2 1/4 cups confectioners' sugar
4 eggs
Finely grated zest 1 lemon
1 1/2 cups self-rising flour

Drizzle:
Juice 1 1/2 lemons
1/4 cup plus 2 tablespoons confectioners' sugar

Heat oven to 350 degrees F. Line a loaf pan with wax paper.

Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the flour, then add the lemon zest and mix until well combined. Spoon the mixture into the prepared loaf pan, and level the top with a spoon. Bake for 45-50 minutes until a thin skewer inserted into the center of the cake comes out clean.

While the cake is cooling in its pan, mix together the lemon juice and confectioners' sugar to make the drizzle. Poke the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping.