Lemon drizzle cake

Preheat the oven to 180˚C (160˚C fan-forced).  Line a 23 cm x 12 cm loaf tin with baking paper.In a large bowl, cream the butter with 175 g caster sugar, until pale and fluffy. Beat the eggs in, one at a time, then sift in the flour. Add the lemon zest and mix to a smooth batter. Transfer the batter to the prepared loaf tin and bake for 50 minutes (or until a skewer inserted into the cake comes out clean).Remove the cake from the oven, then place onto a cooling rack. While still warm, poke holes into the cake all over with a skewer. In a small bowl, combine the lemon juice with the icing sugar and mix to a thick paste. Spoon ¼ cup of the icing over the cake, then stir the remaining 50 g caster sugar through the icing and mix until well combined. Pour the remaining icing all over the cake and allow to cool completely. Remove from the tin, slice and serve.Photography by Jiwon Kim. Want more from The Cook Up? Stream all the seasons here and for free at