Lemon drizzle cake

Put a little white sugar in a bowl and grate over the zest of two lemons.

Optional: mix and let sit half an hour to an hour so the sugar draws out the oils (oleo saccharum).

Add the self-rising flour, a little extra baking powder and a pinch of salt; stir.

Add the very soft butter, the four eggs and a splash of milk.

Mix with an electric mixer, slowly at first, then on high, until it just comes together as a light, fluffy batter, about a minute if the butter is soft.

Line a loaf pan with two buttered pieces of parchment, one across and one end to end.

Transfer the batter in, pushing it into the corners with the spatula; shake and tap the pan to settle it.

Bake in the center of a 350 degree oven about 50 minutes, until a wooden skewer comes out clean.

For the drizzle, whisk sugar with the juice of the two zested lemons until the sugar dissolves into a lemon syrup; whisk again before using.

Rest the baked cake 5 minutes, then poke it all over with a skewer, down to the bottom.

Ladle the drizzle evenly over the top.

Cool to room temperature; ideally wrap and refrigerate overnight before serving.

Lift out with the parchment, loosening the paper underneath before moving to a platter.

Optional: squirt on extra icing of powdered sugar and lemon juice, then scatter lemon zest curls over the top. Slice.