Easy lemon drizzle cake
Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g/2lb loaf tin with a little butter and line with baking paper.
Tip the remaining butter and caster sugar into a food processor and blend for a few seconds. Add the eggs one at a time, blending after each addition. Add the flour and lemon zest and blend until smooth.
Pour the batter into the lined baking tin, flatten the top with the back of a spoon and bake for 50–55 minutes.
Meanwhile, stir together the lemon juice and icing sugar. When the cake has cooled a little, poke holes in the top using a skewer, chopstick or a piece of raw spaghetti. Drizzle over the icing, set aside for a few minutes, and serve.
To freeze the lemon drizzle cake, make the cake up to step 3 and allow the cake to cool completely. Wrap in a double layer of clingfilm and freeze for up to 3 months. Defrost at room temperature, wrapped, for 3 hours. Continue with the recipe and then pour the lemon drizzle icing over the defrosted cake before serving.