I make - Lemon drizzle cake

There are many variations out there but here is a recipe I use and like.

Lemon Drizzle Cake

125 g butter, room temperature
200 g caster sugar (100 g sugar + 2 tablespoons Truvia)
zest from two lemons, juice kept aside for the batter and the drizzle
3 eggs
pinch of salt
210 g self-raising flour
3 tablespoons ground almond
75 ml lemon juice
45 ml yogurt or milk

For drizzle
1 tablespoon lemon juice
3 tablespoons caster sugar

Preheat the oven at 180C. Prepare a loaf tin for baking.

Mix sugar and lemon zest in a bowl with a spatula. Work the zest into the sugar to release the aroma. Beat the butter in with an electric beater until light and fluffy. Add in eggs one after another. Sift in salt, flour and ground almond. Stir gently a few times and add the lemon juice and yogurt (milk) in. Stir gently to mix. Pour the batter into the prepared tin. Bake for 40 minutes or until it passes the toothpick test.

While the cake is cooling, prepare the drizzle by mixing both ingredients together. Brush or spoon over the warm cake top.