Ultimate lemon drizzle recipe?

[LaRevolution]

Can anyone recommend me a really good tried and tested? I bake a lot but for years have made an Ina Garten lemon yoghurt loaf cake and am suddenly sick of it after having a delicious old school lemon drizzle at a bake sale. It had quite a plush crumb, lovely and squishy from the drizzle but well-baked and not dense (unlike the yoghurt cake), with a lovely crunchy sugar glaze. It was baked as a large round cake rather than a loaf,but obviously the recipe could have been adapted. I'm leaning towards someone like Mary Berry, and will Google hers, but in the meantime can anyone recommend a reliably delicious one?

google the one by Evelyn Rose. She claimed to have invented it. Never fails to please.

Nigella Lawson’s lemon syrup loaf cake is what you need!

Mary Berry is my go to

James Martin is my go to for this

Nigella's is great. I make it a lot.

Many thanks everyone! Interestingly, Nigella's looks to be exactly the same as Evelyn Rose's recipe (and of course she may well credit her in whichever book it's in - I just found it second-hand online).

I've found a couple of JM ones - one looks fairly standard and the other subs crème fraiche for part of the butter, interesting.

Mary Berry's uses an extra egg (compared to hose above) and more butter, God love her...looking at photos of it online it looks paler in colour than some of the others, and more like the one I had at the bake sale.

I might start with the Evelyn Rose/Nigella one and take it from there - thanks again!

Edited as I apparently can't spell Nigella...

How funny we all have different ones! I love this one it's so easy

https://www.bbcgoodfood.com/recipes/lemon-drizzle-cake

I use the Tana Ramsay one posted above and it works a treat every time.

I've just taken the Evelyn Rose one out of the oven and done the syrup. I'm going to add a crunchy sugar icing too, although I'm aware it might be overload 😂

Mary Berry tray bake version is my favourite recipe, I make it all the time and it always turns out well. It is an all in one bowl recipe so quick to make and uses granulated sugar. I replace the small amount of milk ( I don’t drink milk so rarely buy it) with lemon juice which adds to the lemony taste. The syrup is simply granulated sugar dissolved in lemon juice, no heating first, and drizzled over the cake as soon as it comes out of the oven. The bonus of a tray bake is that there is more surface area than a loaf tin, so there is more crusty sugar glaze for you to enjoy.

I always get compliments when I make this cake for friends - even from my cake loving WI group who are experts at cake baking!

That's a very good point re tray bakes - thank you!

@LaRevolution I weigh 3 eggs and have the same weight of butter/df baking spread, sr flour and sugar. I beat the sugar and butter together with the zest of 1 lemon (I sometimes add some vanilla bean paste), add the eggs one at a time and a bit of flour to stop curdling before mixing in the rest. I put in a 2lb lined loaf tin and bake at about 160 fan for 30 mins.
While it's baking I zest another lemon, juice both and add to about 100g sugar (whatever you have), and gently heat in the microwave until the sugar has melted.
When the cake is done I pierce all over the top with a skewer and pour over the syrup. Leave to cool in the tin.
Barely last two days in our house.

https://www.theguardian.com/food/2019/jul/03/lemon-drizzle-cake-recipe-masterclass-felicity-cloake

This one comes with pictures.