Preheat the oven to 350 degrees Fahrenheit.

The following ingredients should be combined with an electric mixer: 3 eggs, 6 oz self-rising flour, 6 oz granulated sugar, 6 oz softened unsalted butter, and 2 lemon zests freshly grated. Ensure that all ingredients are combined. It is important that the lemon cake batter is creamy.

Use parchment paper to line an 8 x 4 inch loaf pan (leave some paper hanging on the sides, it will make it easier to remove it). Add the lemon cake batter into the prepared loaf pan. Evenly distribute. For golden brown results, bake for 30-40 minutes in the preheated oven.

While the lemon drizzle cake is baking, you can begin preparing the lemon drizzle. In a bowl, whisk together 2 tablespoons of freshly squeezed lemon juice and 1 cup of powdered sugar. Continue whisking until it’s smooth.

Once the lemon drizzle is ready, remove the loaf pan from the oven. Take a skewer and poke holes all over the lemon cake. This will allow the drizzle to seep into the cake, adding flavor and moisture.

Next, evenly pour the prepared lemon drizzle over the surface of the lemon cake. Ensure that the drizzle covers the entire cake, allowing it to soak in. The combination of the tangy lemon juice and the sweet powdered sugar will create a delicious glaze.

Allow it to cool slightly. This will give the drizzle a chance to set and infuse the cake with its citrusy goodness. Once the cake has cooled to a comfortable temperature, carefully remove the lemon drizzle.