Lemon Drizzle Cake - Simple & All time favorite

I am not sure if all the bloggers out there share this same sentiment, an euphoric excitement before the first ever post on one's first ever blog :) I have read that usually people never expect blogging to be the kind of addiction that it eventually becomes! 
My first baking experience was a hit and I have to give full credit to the simple foolproof recipe. I was quite inspired about cooking from watching the movie 'Julie and Julia' :) followed by further encouragement from my best friend , Nimisha. With her by my side I baked my first ever Lemon drizzle cake. 
I have always loved the smell of fresh lemon and cake baking in oven. I am sure this recipe will keep you feeling fresh and relaxed. With bated breath I watched  the timer clock the set limit. Oh my god! that first bite off the tangy piece of soft cake, I was in heaven and I had a proud feeling, a sense of achievement!! The whole cake vanished literally before me as everyone gobbled up whatever pieces they could muster. Nikhil loved it and I needed no more compliments!!!
So here is the recipe which was fully adapted from the BBC Good Food website (Tana Ramsay recipe).

Lemon Drizzle Cake/Loaf

Ingredients:
FOR THE CAKE
225 g unsalted butter , softened
225 g caster sugar
4 eggs
finely grated zest 1 lemon
225 g self-raising flour

FOR THE DRIZZLE TOPPING
juice 1 & 1⁄2 lemon
85 g caster sugar
Method:

• Heat oven to 180 C/fan 160 C/gas 4. 
• Beat together 225 g softened unsalted butter and 225 g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. 
• Sift in 225 g flour, then add the finely grated zest of one lemon and mix until well combined. 
• Line a loaf tin (8 x 21 cm) with grease proof paper, then spoon in the mixture and level the top with a spoon.
• Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. 
• While the cake is cooling in its tin, mix together the juice of 1 & 1/2 lemons and 85 g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. 
• Leave in the tin until completely cool, then remove and serve. 

Notes : Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

                                                          ♥ Thank you ♥