Preheat the oven to 180 deg fan assisted. Grease and line a 10.5 inch (27cm) x 7 inch (17.5cm) x 1 tray bake tin or similar with baking parchment or greaseproof paper. Please note. If you use a tin with a different size, the baking times may differ.
Using an electric mixer, beat together the butter and sugar until light and fluffy. If needed, scrape down the sides of the bowl as you go along.
Add the eggs one at a time. Adding a little flour in between each one to help prevent curdling. Mix until well combined.Add the remaining flour. Mix until well combined.
Add the lemon zest. Using a spatula or wooden spoon, to retain all the zest in the batter, mix until well combined.
Pour the cake batter evenly into the prepared baking tin.
Bake in the centre of the oven for 25 mins. Or until baked. Testing the centre of the cake with a skewer until it comes out clean. The top of the traybake springs back when pressed.
While the cake is cooling make the drizzle topping. It’s important to add the drizzle while the cake is still warm as it helps the lemon drizzle seep through the sponge giving it that extra zing.
Mix the sugar and lemon juice in a small bowl to a runny consistency.
Pierce the cake at various points with a cake skewer and spoon the topping over the cake.
Notes
Cut into 12 squares. This cake tastes delicious while still slightly warm. It will keep well for a few days when kept in an airtight container. But I doubt it will last that long. It's so delicious and refreshing.