Preheat the oven to 175C (350F), and line a 1lb loaf tin1.
In a large bowl, beat together 57 g (¼ c, ½ stick) softened butter2, 70 g (⅜ c + 1 T) granulated sugar, 1 large egg3, 2 T milk, a pinch of salt, and the zest of ½ lemon. Then mix in 85 g (⅔ c) self raising flour4.
Pour in to the loaf tin and bake 50 minutes at 175C (350F). In a small bowl, prepare the drizzle by mixing the juice of ½ lemon and 1½ T icing sugar. Set aside.
When done, remove the tin from oven and place it on a cooling rack. Poke holes from top of cake all the way through with a skewer, then slowly pour over the drizzle so that it soaks through. Leave to cool at least halfway, then remove the cake from the tin.
So, when life gives you lemons, make drizzle cake! 🍋🍰
Footnotes
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My rule of thumb: a “normal” pound-cake-sized tin is 1lb, while heftier bread-sized ones are 2lb. For 2lb tins, double/triple the recipe and add 10-15 minutes baking time. Consider making two 1lb cakes—they freeze well!
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Quick butter-softening tip: microwave with paper on for 5 seconds per side.
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Egg sizes vary globally. This American recipe calls for a large egg (or XL elsewhere). See Wikipedia’s article on egg sizes.
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No self-raising flour? Add 1 scant teaspoon of baking powder to the flour and whisk well.