Ingredients:

For the Cake:

• 1 ½ cups (190g) all-purpose flour

• 2 tsp baking powder

• ½ tsp salt

• 1 cup (226g) unsalted butter, softened

• 1 cup (200g) granulated sugar

• 3 large eggs

• Zest of 2 lemons

• ½ cup (120ml) fresh lemon juice

• ½ cup (120ml) whole milk

For the Lemon Drizzle:

• ½ cup (100g) granulated sugar

• ¼ cup (60ml) fresh lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch (23x13cm) loaf pan with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large bowl, beat the butter and sugar until light and fluffy.

4. Add eggs one at a time, mixing well after each addition. Stir in the lemon zest.

5. Add the flour mixture and milk alternately, beginning and ending with the dry ingredients. Mix until just combined.

6. Stir in the lemon juice until well incorporated.

7. Pour the batter into the prepared pan and smooth the top.

8. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

9. While the cake is still warm, mix the sugar and lemon juice for the drizzle.

10. Poke small holes in the cake with a skewer and pour the lemon drizzle over the top. Let the cake absorb the syrup before serving.