Lemon Drizzle Loaf Cake

(from Primrose Bakery - makes 1 x 900g loaf cake, 8-10 slices)

For the loaf:
155g self-raising flour, sifted
1tsp baking powder
155g golden caster sugar
20g cornflour
155g unsalted butter, at room temp (plus more for greasing tin)
3 large eggs
Grated zest & juice of 1 lemon

For the drizzle:
160g granulated sugar
Juice of 2 lemons

Preheat the oven to 180°C / gas mark 4. Grease 1 x 900g loaf tin and line with baking paper.

Sift the flour, baking powder, sugar and cornflour into the bowl of a food processor. Pulse the mixture for about 4 seconds until evenly mixed. Add the butter, eggs and lemon zest and juice and process briefly until evenly blended (approx 10 seconds).

Pour the mixture into the loaf tin and level the top with a spatula. Bake in the centre of the oven for 30 - 40 minutes, until golden brown and a skewer inserted into the centre of the load comes out clean. Let the loaf cool in its tin.

Make up the drizzle by stirring the sugar into the lemon juice in a jug and mixing well. Prick the surface of the loaf all over with a fork. Pour the drizzle over the loaf and allow it to set, before removing the loaf from the tin and serving. Keep any uneaten loaf in an airtight container at room temperature for 3 - 4 days.