A delightful twist on the classic lemon drizzle cake, featuring a moist texture and a tangy syrup topping.
Preheat your oven to 325°F (175°C) and grease a loaf tin.
Ensure the oven is fully preheated to maintain even baking.
In a mixing bowl, combine the flour, baking powder, and butter.
Use room temperature butter for easier mixing.
Add the eggs, water, and zest of the lemon to the bowl and mix until smooth.
Mix just until combined to avoid overworking the batter.
Pour the batter into the prepared tin and bake for 45 minutes or until a skewer comes out clean.
Place the tin in the center of the oven for even heat distribution.
While the cake bakes, mix the lemon juice and sugar in a small bowl to make the syrup.
Stir until the sugar is mostly dissolved for a smooth syrup.
Once the cake is out of the oven, pierce the top with a skewer and pour the syrup over it.
Pour the syrup slowly to allow it to soak in evenly.
Let the cake cool in the tin before serving.
Cooling in the tin helps the cake retain its shape.
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