Lemon Drizzle Cake
This recipe is and revamped version of the lemon pound cake my grandmother used to make.
Her recipe called for all butter, but I have substituted the majority of this for oil, as I find that this ingredient produces a more moist and tender sponge.
I also added Lemon essence to my bake, to give it that extra lemony oomph.
Cakes need to be cool before you drizzle the icing on them. If they are even remotely warm your icing will melt and get absorbed into the cake. The end result will not look so white.