3. Bake the Cake:
Pour the cake batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean. The cake should be golden and spring back when touched lightly.
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
4. Prepare the Lemon Drizzle:
While the cake is cooling, make the lemon drizzle. In a small saucepan, combine the lemon juice and sugar. Heat gently over low heat, stirring until the sugar has dissolved completely.
Bring the mixture to a simmer and cook for another 1-2 minutes until it thickens slightly, then remove from heat.
5. Drizzle the Cake:
Once the cake is completely cool, use a skewer or toothpick to make small holes all over the top of the cake.
Pour the warm lemon drizzle over the cake, allowing it to soak into the holes and cover the surface.
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I find it hard to reconcile that these are so delicious and made with just 2 ingredients
