Lemon Drizzle Cake

100 gm butter - softened
175 gm self-raising flour
1 tsp baking powder
175 gm caster sugar (superfine)
2 large eggs
6 Tbsp milk
finely grated rind of 1 lemon

*Icing
5 Tbsp lemon juice
50 gm icing sugar (confectioner's)
Preheat oven to 350F/180C. Butter and line the base of a 11 x 7 inches cake pan.
Put all ingredients in a bowl. Mix and beat for about 3 minutes.
Pour into the prepared pan and bake for 30-35 minutes or until a skewer poked in the middle comes out clean.
While it's baking, mix the icing - gently heat the lemon juice with the sugar in a small saucepan until the sugar is dissolved.
Once the cake is out of the oven, poke or pierce it all over the top with a long skewer or toothpick. Make sure you pierce all the way through the bottom of the pan.
Pour the icing evenly on top of the cake (now with lots of holes) while still hot. Let cool, slice and serve.