Orange Drizzle Cake

Preheat the oven to 180C/Fan 160C/Gas Mark 4. Beat the butter and 225g sugar together until pale and creamy. Add the eggs, one at a time, slowly mixing through after each addition.

Sift in the flour then add the zest of the orange and mix until well combined.

Line a loaf tin with grease-proof paper then spoon in the mixture and level the top.

Bake for 45-50 minutes until a thin skewer inserted into the middle comes out clean.

While the cake is cooling in its tin, mix the juice of the orange with the 25g sugar. Prick the warm cake all over with a fork and drizzle the drizzle over the top.

Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days and will freeze for up to 1 month.