Make This Easy and Delicious Lemon Drizzle Cake

Gather the ingredients. Preheat the oven to 350 F/180 C. Lightly grease and line a loaf tin measuring 9 x 5 1/2 x 3 inches or 23 x 13 x 7 cm (also known as a 2-pound tin or 900 mL) with greaseproof paper. Put to one side. Using a stand mixer or a food processor, sieve or sift the flour and baking powder into the bowl. Add the remaining cake ingredients. Mix on a high speed until all the cake ingredients are well mixed and you have created a thick, smooth batter. Pour the batter into the prepared cake tin. Place in the center of the preheated oven and bake for 45 to 50 minutes or until, when pierced with a skewer, it comes out clean and dry. Place the hot cake, still in its tin, on a cooling rack. Make the syrup by quickly mixing together the sugar and the lemon juice until the sugar is dissolved. Using a skewer, prick the cake all over and then slowly spoon the syrup over a little at a time. Always allow the syrup to soak in before adding any more.​ Let the cake cool completely in the tin. Once cold, lift the cake out and either slice and eat or wrap in fresh waxed paper and place in an airtight box or tin.