Makes: 8 servings
Prep time: 10 mins
Cooking time: 40 mins
Storage: You can store it in a airtight container for a few days, I think this cake tastes even better the day after as it gets really soft from the drizzle .
Freeze: This cake freezes well, just slice it before you put in the freezer then you can take out as much as you like to thaw.
Preheat oven to 200C fan/220C/425F/Gas Mark 7
Prepare a loaf tin by lining it with grease proof.
Pour flour, sugar, baking powder, and zest into a bowl.
Stir, and then add wet ingredients (oil, water, and lemon juice).
Fold ingredients together until combined.
Pour mixture into prepared tin.
Bake for 35-40 mins or until a tooth pick inserted in the middle comes out clean.
Just before you take the cake out of the oven, mix together the drizzle ingredients in a small bowl.
Straight after you take the cake out of the oven make holes throughout the top of the cake with a toothpick (you need to do this while it is still warm so the drizzle soaks in).
Spoon over the drizzle and set aside to cool completely before serving.