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What you need for two cakes
1 Preheat the oven to 180°C (gas mark 4); line two 1lb loaf tins (or one 2lb loaf tin) with baking parchment.
2 Place the butter and sugar in a large mixing bowl and mix Ad with an electric whisk until fluffy and light in colour.
3 Add the eggs in two batches, whisking well between each batch. Add the lemon rind.
4 Add 80ml of lemon juice and the cornflour and whisk again.
5 Add the flour and fold in with a wooden spoon or spatula.
6 Divide between the tins and bake for around 40 minutes, testing with a skewer to see if cooked (when they are, the skewer will come out clean).
7 To make the drizzle. Place the lemon juice and caster sugar in a large bowl or jug and stir until the sugar has dissolved.
8 Allow the cakes to cool for a couple of minutes and then prick them all over with a skewer. Pour the drizzle over the cakes.
9 Allow to cool completely.