Lemon Drizzle Cake

"Can you bake lemon drizzle cake plssssss?" was what my sis texted me right after I told I was going to bake today. Considering the fact that she did not have a chance to eat my gingerbread cookies and that I had a few lemons in the refrigerator, I said "yes".
I love lemon cakes, I love it's tangy, lemony flavour. The lemon sugar topping in this recipe is amazing! It's crunchy and gives the cake an extra boost with the lemon flavour.

Lemon Drizzle Cake Recipe, adapted from The Godess' Kitchen

Ingredients:
2 small unwaxed lemons, scrubbed
275g granulated sugar
175g unsalted butter, softened(plus extra for greasing)
200g self-raising flour
1/2 tsp baking powder(which I omitted)
3 large free-range eggs

Method:
1. Preheat the oven to 180 degrees Celsius. Grease a 2lb loaf tin.
2. Finely grate the zest of the lemons.
2. Cream butter and 175g of sugar until light and fluffy.
3. Add in eggs, one by one, then add in lemon zest and mix until well combined.
4. Sift in flour and baking powder and mix until well incorporated.
5. Spoon cake batter into prepared tin and level the surface.
6. Bake for 35 minutes(I had to bake mine for 40 minutes) or until well-risen and golden brown. Remove from oven and leave to cool in tin for 5 minutes.
7. Squeeze one of the lemons to get about 3tbsp of lemon juice and mix it with the remaining 100g of sugar.
8. Turn the cake out of the tin the right side up. Poke about 50 holes in the cake with a skewer and gradually pour the lemon sugar around the top and sides of the cake. Enjoy.