Lemon Drizzle Cake

1. Preheat Oven and Prepare Pan

Set your oven to a temperature of 180°C (350°F), grease a 9-by-12-inch baking pan with butter, and line it with parchment paper.

2. Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and the finely grated zest of 2 and a half lemons until well combined.

3. Cream Butter and Sugar

Using an electric mixer, cream the butter and 1 cup plus 2 tablespoons of sugar together until pale and fluffy, which should take about 3 minutes.

4. Add Eggs and Milk

Continue with the electric mixer, whisk in the eggs and milk into the creamed butter and sugar mixture until fully integrated.

5. Fold in Dry Ingredients and Bake

Gently fold in the flour mixture with a spatula until just combined, then pour the batter into the prepared pan and smooth the top. Bake until golden and cooked through, which should take about 35-40 minutes.

6. Prepare Lemon Drizzle

While the cake is still warm, mix the remaining granulated sugar and lemon juice in a small bowl, and spoon this over the cake, allowing it to seep into the cake.