Lemon Drizzle Loaf Cake

Preheat the oven to 180C/Gas Mark 4. Rub some butter around the inside of a 1kg/2lb loaf tin or insert a baking liner.

Measure the flour and bicarbonate of soda into a bowl and stir to combine.

Put the butter and sugar into a mixing bowl and beat together until light and fluffy. Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.

Sieve the flour into the mixing bowl and stir to combine.

Finely grate the lemon rind and squeeze the juice. Save the juice for later. Add the rind and any lemon pulp to the mixing bowl and mix well. Tip the mixture into the prepared loaf tin and smooth the top.

Bake for 45-50 minutes, until a cocktail stick pressed into the sponge comes out clean. Allow the cake to cool in the tin.

Pour the saved lemon juice into a jug and, if necessary, add more lemon juice to make it up to 75ml.

Measure the sugar into a saucepan, add the lemon juice and cook over medium heat. Shake the pan occasionally and when the sugar is dissolved boil for a minute to make a syrup.

Prick all over the surface of the cake with a cocktail stick, pressing right through the cake. Pour the syrup slowly all over top of the cake and leave to cool in the tin.

Cut thin slices of zest from the lemon and squeeze the juice.

Put the icing sugar into a bowl, add 3-4 teaspoons of lemon juice and stir to a thick consistency that will flow slightly. Spread the icing over the top of the cake allowing it to dribble down the sides a little.

Scatter the lemon zest over the icing. Leave to set before serving.