1. Cream the soft butter with the sugar until fluffy.
2. Add the eggs one at a time, then stir in the lemon zest.
3. Sift in the flour and baking powder.
4. Pour into a loaf tin and bake at 180°C for 40-45 minutes.
5. Mix the lemon juice with half the icing sugar.
6. Prick the still-hot cake with a fork and pour over the lemon drizzle. Dust with the remaining icing sugar.
Tip: Pour the drizzle on while hot – that is how the cake soaks it up.
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