Lemon Drizzle Cake

Preheat your oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper.

In a large bowl, cream together 8 ounces of softened unsalted butter and 1 1/4 cups of granulated sugar until light and fluffy.

Beat in 3 large eggs, one at a time, then stir in the zest of 2 lemons.

In a separate bowl, whisk together 2 cups of all-purpose flour and 2 teaspoons of baking powder.

Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup of milk, beginning and ending with the dry ingredients. Mix until just combined.

Pour the batter into the prepared loaf pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

While the cake is baking, prepare the drizzle. In a small bowl, whisk together 1/2 cup of granulated sugar and the juice of 2 lemons until the sugar is dissolved.

Once the cake is out of the oven, poke holes all over the top with a skewer. Slowly pour the lemon drizzle over the warm cake, allowing it to soak in.

Let the cake cool completely in the pan before slicing and serving.