Preheat the oven to 180°C/160°C/Gas Mark 4. Grease and line a 900g loaf tin.

Place the softened butter and sugar in a large bowl and cream together until smooth. 

Beat in the eggs, adding a spoonful of flour to prevent the mixture from curdling. Once smooth and combined, stir through the lemon zest.

Finally sieve the flour and Baking Powder on top of the mixture and fold in until just combined.

Pour the mixture into the prepared loaf tin and bake for 40 – 45 minutes until golden brown and a skewer inserted into the centre comes out clean. Remove from the oven and pour over the juice of 1 lemon and allow to soak into the cake. Leave the cake to cool in the tin for 20 minutes and then place on a wire rack to cool completely. 

Once the cake is completely cooled, sieve the icing sugar into a bowl. Gradually stir through the lemon juice until you a pourable icing consistency, you might not need to add all of the lemon juice.

Pour the icing over the top of the cake and use a palette knife to smooth the icing to cover the top of the cake, allow the icing to drip down the sides of the loaf. Allow the icing to set for a few minutes.

Finish with a sprinkling of lemon zest and you’re ready to serve your lemon drizzle cake!