I am inordinately fond of lemon drizzle cake which I first encountered in the mid 1980s when it was known as luscious lemon cake. Here is the recipe I still use - cut from some nameless newspaper. I prefer this recipe which is based on a madeira cake ie with more flour than fat.
Pre-heat oven to 180 deg C.
Put 6oz SR flour, 6oz granulated sugar, 4oz soft margarine (eg Stork), 2 large eggs, the grated zest of a lemon and 2tbs milk in the mixer bowl and whizz at a fast speed well until light and creamt.
Pour into a 2lb loaf tin lined with a greaseproof paper liner and bake until done - about 40 minutes.
Remove from the oven and keep in the tin. Pour over 3tsp of icing sugar mixed with the juice of the lemon and leave until cold in the tin.
Lovely!
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