225g unsalted butter, softened
225g caster sugar

Four eggs
225g self-raising flour
One lemon, zested

For the drizzle topping
1½ lemons, juiced
85g caster sugar

1. Warm the broiler to 180C/160C fan/gas 4.
2. Beat together the margarine and caster sugar until pale and rich, then, at that point, add the eggs, each, in turn, gradually blending through.
3. Filter in oneself raising flour, then, at that point, add the lemon zing and blend until very much
4. Line a portion tin (8 x 21cm) with greaseproof paper, then, at that point, spoon in the combination and level the top with a spoon.
5. Heat for 45-50 mins until a slender stick embedded into the cake’s focal point confesses all.
6. While the cake is cooling in its tin, combine the lemons juice and caster sugar to make the sprinkle.
7. Prick the warm cake with a stick or fork, then, at that point, pour over the sprinkle – the juice will soak in, and the sugar will shape a beautiful, fresh fixing.
8. Leave in the tin until totally relaxed; then, at that point, eliminate and serve. Will keep in a hermetically sealed holder for 3-4 days or freeze for as long as multi-month.