Tana Ramsay's Lemon Drizzle Cake

My mother originally discovered this recipe and I made it the other day. There is no faulting the deiciousness of this cake! The ingredients and recipe have not been modified, only the way I presented the cake once cooked.

Ingredients:
225g unsalted butter, softened
225g caster sugar
4 eggs
finely grated zest 1 lemon
225g self-raising flour
For the drizzle topping:
juice 1½ lemons
85g caster sugar

Method:

Heat oven to 180C/fan 160C/gas 4.
2. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy. 

3. Add 4 eggs, one at a time, slowly mixing through. 

4. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined.

5. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top. 

6. Bake for 40 minutes or until a knife inserted into the centre of the cake comes out clean.

7. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.

8. Leave in the tin until completely cool, then remove and serve. 

Recipe from: http://www.bbcgoodfood.com/recipes/4942/lemon-drizzle-cake