Make a better cake by adding nuts, replacing vanilla extract with a vanilla bean or almond extract, adding extra moisture with syrup or other liquids, and using layers. Other tips include weighing instead of measuring the required flour, adding the right ingredients at the right time, avoiding overmixing and allowing the cake time to cool down. Use the right size pan for the recipe, and stick to the suggested time, as the temperature might need to be adjusted for elevation.
To make a good lemon drizzle cake, cream together 7.9 ounces each of softened unsalted butter and castor sugar. Once the mixture turns light in color and fluffy in texture, beat in 4 eggs one at a time at a low speed. Fold in 7.9 ounces of sifted self-rising flour and the zest from 1 lemon, and spoon the batter in to a parchment-lined loaf pan. Bake it at 355 degrees Fahrenheit for 45 to 55 minutes, and allow the cake to cool.
Meanwhile, mix together the juice from 1 1/2 lemons and 3 ounces of castor sugar. Poke the cake with a fork while it's still slightly warm, and drizzle the lemon topping over the cake. Allow the cake to finish cooling before serving.