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For the drizzle
Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g loaf tin with a little butter and line with baking paper.
Tip the butter and the caster sugar into a food processor and blend for a few seconds. Add the eggs one at a time, blending after each addition. Add the flour and lemon zest and blend until smooth.
Pour the cake mixture into the lined baking tin, flatten the top with the back of a spoon and bake for 50–55 minutes.
Meanwhile, to make the lemon drizzle stir together the lemon juice and icing sugar.
When the cake has cooled a little, poke holes in the top using a skewer, chopstick or a piece of raw spaghetti. Drizzle over the icing, set aside for a few minutes to cool, and serve.