Easy Lemon Drizzle Cake

Preheat your oven to 170°C (340°F) or gas mark 4. If using a fan-assisted oven, set it to 150°C (300°F) as they tend to run hotter.

Grease and flour a 900g / 2lb loaf tin (approx. 23 x 12 x 7cm / 9 x 5 x 3 inches). You can use butter or oil for greasing, followed by a dusting of flour.

In a large bowl, whisk together the 4 large eggs, 110g (4oz) of granulated sugar, 200g (7oz) of vegetable or sunflower oil, and 1 tsp of vanilla extract.

Add the zest of 1 large or 2 small lemons to the wet ingredients and whisk briefly.

Sift 200g (7oz) of self-raising flour, 4g (1 tsp) of baking powder, and ¼ tsp of salt into the bowl with the wet ingredients. If using plain or all-purpose flour, add an extra 2 tsp (8g) of baking powder.

Gently whisk the ingredients together until just combined and the batter is smooth and silky. Be careful not to overmix.

Pour the cake batter into the prepared loaf tin, ensuring it's evenly distributed.

Bake in the preheated oven for 50 minutes, or until a skewer inserted into the center comes out clean. If it's not quite done, bake for an additional 5 minutes.

In a small bowl, combine 20g (3 heaped tsps) of granulated sugar with 45ml (3 tbsls) of lemon juice. Stir until the sugar is dissolved. This will be used to soak the cake.

In another small bowl, mix 100g (3½oz) of icing/powdered sugar with 30ml (2 tbsls) of lemon juice. Add a drop of yellow food coloring if desired for a more vibrant color, but don't overdo it.

Once baked, remove the cake from the oven and let it rest in the tin on a wire rack for 10 minutes before turning it out.

While the cake is still warm, poke holes all over the top with a skewer or cocktail stick. This helps the drizzle soak in.

Spoon the lemon drizzle mixture over the warm cake, ensuring it's absorbed evenly. This adds moisture and a lovely lemon flavor.

Once the cake has cooled slightly and the drizzle has been absorbed, spoon the lemon icing over the top, allowing it to drip down the sides. Let the icing set before slicing.