Grease the cake tin with butter
Pre-heat the oven to 180°C (350°F, Fan 160°C, Gas Mark 4)
Mix 240g of butter, and 240g of soft brown sugar together until it forms a paste like substance (Do not melt the butter under any circumstances)
Stir in 200g of egg, 8g Lemon Zest, and 6g vanilla extract, then blitz with a hand mixer until combined
In a separate bowl, sift 240g Plain Flour and 5g of Baking Powder and mix together (due to the lemony nature of the cake, baking soda will work, but reduce the amount by approximately half)
A chemical reaction is about to occur here, so try and take the next step as quickly as possible
Add the floury mix to the eggy, buttery, sugary mix and blitz with a hand mixer until fully combined. Then, quickly pour everything into the buttered cake tin, and place at the centre of the oven. Once the dry stuff hits the wet stuff, the baking powder will start reacting, which makes cake light and fluffy
Bake for approximately 50 minutes, until stabbing it with a skewer leaves no residue
For now, leave the cake in its tin, and place 85g of soft brown sugar and 85g of fresh lemon juice in a small pan
Heat on a low heat until the mixture starts bubbling, and simmer for one minute
Head back to the cake, and stab it all over with a long skewer at intervals around 3cm apart. Then, using a spoon, carefully drizzle the lemon/sugar mixture all over the cake
Once drizzled, remove the cake from the tin, and leave to cool on a metal rack
When the urge to eat cake kicks in, slice up the Tasty Morsels Exceptional Lemon Drizzle Cake and tuck in!