Step 1: Preheat and prepare the tin

• Preheat your oven to 180°C (160°C fan) or 350°F. Grease a 900g (2 lb) loaf tin and line it with baking parchment to ensure the cake doesn’t stick.

Step 2: Cream the butter and sugar

• In a large mixing bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy. This step is key to creating a soft texture in the cake.

Step 3: Add the eggs

• Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. If the mixture starts to curdle, add a spoonful of flour to bring it back together.

Step 4: Mix in the flour and lemon zest

• Gently fold in the sifted self-raising flour and baking powder. Be careful not to overmix. Stir in the finely grated zest of 2 lemons to infuse the batter with lemony goodness.

Step 5: Bake the cake

• Pour the cake batter into the prepared loaf tin, spreading it out evenly. Bake for 40-45 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.

Step 6: Prepare the lemon drizzle

• While the cake is baking, mix the juice of 2 lemons with the icing sugar to create a simple syrup. Stir until the sugar dissolves completely.

Step 7: Drizzle the syrup

• Once the cake is baked, remove it from the oven and leave it in the tin. While it’s still warm, prick the top of the cake all over with a skewer or fork. Slowly pour the lemon syrup over the cake, allowing it to soak in.

Step 8: Cool and serve

• Let the cake cool completely in the tin before removing it. Slice and serve Nigella Lemon Drizzle Cake with a cup of tea or as a refreshing dessert.