Fool-proof lemon drizzle, you shove everything in the mixer and beat it for 2 mins:
Lemon Drizzle Cake
6 ozs self-raising flour
1 tsp baking powder
6ozs caster sugar
2 eggs
4 ozs margarine
grated rind of 1 lemon
4 tablespoons milk
For the icing
juice of 1 lemon
4 ozs caster sugar
Put margarine, sugar, flour, baking powder, eggs, lemon rind and milk into a bowl and beat well for a good 2 mins.
Turn into a greased, lined 2lb loaf tin and bake in a pre-heated oven at 180 C for 50 - 60 minutes - check after 45 mins or so.
Mix the lemon juice and sugar well. Pierce the cake in several places with a metal skewer or cake needle and spoon the icing mixture over the cake while hot. (Ideally you pull the paper away from the sides a little as you do this so that the icing absorbs through the sides of the cake too.
Leave to cool in the tin and turn out when cold.