Chef baker Paul Hollywood says, "This is my favorite cake of all time. The perfect lemon drizzle has a light and airy sponge and a sharp, zesty crunchy topping. My version has quite an intense lemony flavor, but other than that it's a total classic and I don't think you should mess with those classics. The only thing to remember is to pour over the drizzle while the cake is still warm."

1 stick plus 4 tbsp (175g) butter, softened, plus extra to grease the pan
¾ cup plus 2 tbsp (175g)
superfine sugar
Finely grated zest of
2 lemons
3 large eggs
1⅓ cups (175g) allpurpose flour
2½ tsp baking powder
A pinch of fine salt
About 2 tbsp whole milk

Drizzle topping
Juice of 1 lemon
2 tbsp granulated sugar

1. Heat your oven to 350°F. Grease and line a 2pound (1kg) loaf pan with parchment paper.
2. In a large bowl, beat the butter, sugar and lemon zest together, using a handheld electric whisk, until the mixture is very light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Add the flour, baking powder and salt and mix until smoothly combined. Add just enough milk to achieve a dropping consistency.
4. Spoon the mixture into the prepared loaf pan and gently smooth the surface to level it. Bake for 4550 minutes or until a skewer inserted into the center comes out clean.
5. Once you've removed the cake from the oven, make the drizzle topping: mix the lemon juice and sugar together in a small pitcher. While the cake is still warm, use a toothpick to prick holes all over the top of the cake then trickle over the lemon drizzle. Leave to cool completely in the pan before removing.