Kim-Joy’s lemon drizzle cake

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Grease the base and sides of the loaf tin with butter, then line with baking paper (see Kim-Joy’s Tips).
2. Put the butter, sugar and lemon zest in a large bowl and beat with a wooden spoon or spatula (or use an electric whisk or stand mixer if you have one) until smooth and light in colour.
3. Add the oil, mix again, then add the eggs one at a time, whisking well after each one. Sift in the flour and baking powder, gently mixing until combined. Stop mixing when there are no more visible flour pockets and avoid overmixing.
4. Pour in the milk and lemon juice, then mix again until just combined. Bake for 40 minutes, until golden and cracked on top and a skewer inserted in the centre comes out clean.
5. Meanwhile, make the soaking syrup. Put the lemon juice and sugar in a bowl and whisk until combined. Set aside.
6. Remove the cake from the tin, discarding the baking paper, and place on a wire rack. While it’s still warm, use a skewer or toothpick to poke holes all over the cake – as many as you can! Spoon the lemon syrup over, using the back of the spoon to spread it and avoid too much just dripping off the cake. Leave the cake to fully cool.
7. Once the cake is cooled, make the lemon glaze. Add the icing sugar and lemon juice to a bowl and whisk until combined. Spoon the glaze over the top of the cake, allowing it to drip down the sides.
8. To decorate, arrange a slice of lemon on top, using lemon rind for arms and legs. Chop a chocolate button in half for the sunglasses. Use a small offcut of another chocolate button for the bridge of the sunglasses. Use sprinkles for the mouth and for eyebrows. Finish with a cocktail stick umbrella.