Lemon drizzle cake

It's Dick's birthday, and we're off to celebrate. I'm taking him various little presents: snowdrops from the garden, a pot of chilli jam, a kit for growing mushrooms in an old paperback book (he's a bookseller, amongst other things), and a lemon drizzle cake because DD says she can't bake.

This is the recipe:

125g Flora (or butter)
175g caster sugar
2 eggs
zest of a lemon
175g self-raising flour
4 tbsp skimmed milk

and a syrup made with
100g icing sugar (ie 4 heaped tbsp)
and the juice of 1-2 lemons (4tbsp)

Grease and line a large loaf tin (I use the all-in-one liners which you can lift out; this has the advantage that you don't have to bother greasing the tin). Preheat the oven to 180C.

Cream the butter and sugar. Add the zest and eggs, beat again, then add the flour. Then the milk. Pour this into the tin, and bake for 45 minutes.

Meanwhile, melt the sugar in the juice and set aside. When the cake is cooked (use the skewer test), prick it all over and slowly pour the syrup onto the cake. It would rather slide down the edges than go in the holes, so you need to do this fairly slowly to make sure that there's plenty of syrup in the middle of the cake.

Don't try to remove this from the tin until it's completely cold.

Freezes well. Good for cricket teas.