Lemon drizzle cake

There are dozens of recipes for lemon drizzle cake out there - and so there should be - it's delicious.  I (more or less) followed the one in the "Great British Bake Off" cookbook - but it could have been another - basically it's a chuck it all in the mixer and then bake - recipe.  The fiddliest bit is the spooning over the sugar syrup, let it cool spoon over some more bit - but the top is so delicious and crunchy that it is worth this very minor bit of faff.  So - zest of 2 lemons (or so, depending on how lemony you want it) - importantly zest it into the mixing bowl so that you catch every tiny spritz of the lemon oil which squirts out - that's the concentrated flavour - and don't keep grating until you get the pith - that makes it bitter.  Add 175 gms granulated sugar, 175 gms softened butter, 200 gms self raising flour, 1/2 tsp baking powder - 2 medium/large eggs (or in our case 4 tiny bantam eggs).  Mix until smooth (I am lucky enough to have a KitchenAid Artizan mixer which is a marvel - but you can do this in any food processor on pulse).  Pour mixture into lined 2lb loaf tin - and bake at about 180C until light brown (about 35-40 mins), and skewer pushed into the middle comes out clean.  Leave to cool for 5 minutes in tin.  Mix juice of 1 lemon with about 100gm granulated sugar.  Remove cake from tine and paper and stab (quite deep, but don't go through the other side of the cake, to much -the idea being to trap as much syrup as poss within the moist cake) with skewer at least 50 times.  Spoon over sugary syrup and let drizzle into holes and over edges of cake.  Wait 5 mins and drizzle on the rest of the mixture.  Leave for at least an hour to set - then cut and scoff - or deliver to batch of victims - let them cut and scoff... and give you huge thumbs up.  Took this round to some friends tonight and they assured me that it was scrummy.