Our Favourite EVER Lemon Drizzle Recipe

Heat oven to 200ºC (180ºC Fan). Brush a 2lb loaf tin with butter and line with baking parchment. Brush parchment with butter. In a large bowl, beat together butter and 225g of the caster sugar until pale and creamy. Add eggs, one at a time, incorporating each egg before adding the next. Beat in the flour and the zest. Scrape into prepared loaf tin and smooth top. Bake for 50 minutes to 1 hour or until a toothpick inserted into the middle comes out clean. In a small bowl, stir together the lemon juice and remaining caster sugar. Prick the warm cake all over with a skewer, then pour over the drizzle. Let cool completely in tin.