Citrondrizzelkaka

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1. 1
   Heat the oven to 180C/160C fan/gas 4.
2. 2
   Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.
3. 3
   Sift in the self-raising flour, then add the lemon zest and mix until well combined.
4. 4
   Line a 2 lb (about 14 x 24cm) loaf tin with greaseproof paper, then spoon in the mixture and level the top with a spoon.
5. 5
   Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
6. 6
   While the cake is cooling in its tin, mix together the lemon juice and caster sugar to make the drizzle.
7. 7
   Prick 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.
8. 8
   Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.