Lemon Drizzle Cake

Just because I'm trying to resist naughty cakes I don't see why you should suffer.
Here is the recipe for the most delicious cake ever.  Everyone who tries it loves it and it's so easy.

Ingredients
6oz Self Raising Flour
4oz Softened Margarine
6oz Caster Sugar
5 Tablespoons Milk
Grated Rind of 1 Lemon
2 Eggs

Drizzle Topping
4 Heaped Desert Spoons of Icing Sugar
Juice of 1 Lemon

2lb Loaf Tin

Method
Put all the ingredients for the cake into a bowl and smooth by hand or electric mixer.
Pour mixture in the prepared loaf tin and smooth the top level.
Bake for approximately 55 minutes at 180 degrees, Gas Mark 4, 170 degrees F if fan oven. Cover the cake with baking parchment after about 30 minutes if it starts to brown too much.
The cake will be cooked when a skewer inserted in to the centre of the cake comes out clean.
Remove from the oven but leave in the tin.
Topping
Put the icing sugar and lemon juice in a small saucepan and heat gently until the icing sugar has dissolved.
Prick the surface of the cake all over and then slowly pour drizzle topping over the cake.
Leave in the tin until cold, then turn out and store in an air tight tin.

I'm not sure why I don't have a picture of the finished article.  The topping gives the cake a sticky, slightly shiney look.