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Preheat oven to 160°C fan and line an 8x8" square tin with baking paper.
Beat sugar and butter until light and fluffy (3-7 minutes depending if it's by hand or electric, you want the mixture to be a very pale yellow and have almost doubled in volume).
Add eggs and mix again for 2 minutes.
Add the remaining cake ingredients then stir with a wooden spoon to combine.
Pour batter into prelined tin and bake for 25 mins. It's ready when a skewer comes out of the centre clean.
Mix granulated sugar with the juice of one lemon to make the lemon drizzle. Poke small holes in the top of the cake and pour the drizzle over while it's still warm. Spread it out using a spoon or spatula to ensure that the whole cake is covered. Allow the cake to cool completely.
Mix icing sugar and water (1 tbsp at a time) to create a thick icing. Add a squeeze of lemon juice. Pour over the top of the cake and spread to the corners. Allow to set then cut into squares.