These days I've been looking for easier recipes that I can use when I head of to university next month - I'm so excited! I love anything citrus and lemon drizzle cake is my comfort food No.1 so I figured it would be a good recipe to start from. Ingredients: 225g unsalted butter, softened 225g caster sugar 4 eggs finely grated zest 1 lemon 225g self-raising flour For the drizzle topping juice 1½ lemons 85g caster sugar Method 1. Heat oven to 180C/fan 160C/gas 4. 2. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. 3. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined. 4. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon. 5. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin you can start to make the drizzle: 1. mix together the juice of 1 1/2 lemons and 85g caster sugar. 2. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Note: Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.