Tana Ramsay's Lemon Drizzle Cake

I don't know where to post this, so decided to post it here.

I really want to try to make the above title, however I am unsure whether I need a 1lb Loaf Tin or a 2lb Loaf Tin.

Has anyone made it and if so, what size loaf tin did you use? I tried googling the answer but kept getting different answers!

Thank you.

The recipe is below:

Method
  1. Heat oven to 180C/fan 160C/gas 4. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
  2. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. !!!!! the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve.

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