ONE-BOWL LEMON DRIZZLE CAKE

Makes 1 medium loaf or 6 mini loaves

Cake:

200g butter, softened

200g caster sugar

4 extra-large eggs

240g (2 cups) cake flour

10ml (2 tsp) baking powder

Zest of 1 large lemon

Drizzle topping:

Juice and zest of 1 lemon

130g (1 cup) icing sugar, sifted

Method:

Preheat the oven to 180°C. Beat the butter and sugar until pale and creamy. Add the eggs one at a time, beating well after each addition. Sift in the flour and baking powder, add the lemon zest and mix until just combined. Pour into a loaf pan (or 6 mini loaf pans) lined with baking paper and sprayed with cooking spray. Level off the tops and bake for 20-25 minutes for mini loaves, or 45-50 minutes for a large loaf. Cool in the tins for 10 minutes before turning out and cooling completely. For the topping, mix the lemon juice, zest and icing sugar till smooth and pour over the cooled cake, allowing the icing to drip down the sides.