Step 1

Preheat oven to 180C. Grease a 22cm spring form tin, and line the base with baking paper.

Step 2

In the bowl of a stand mixer, or using hand-held beaters, cream butter and sugar until pale. Reserve 1/2 cup condensed milk, and add the rest to the butter mixture and beat well. Add eggs one at a time, beating well between each addition. Fold through flour, lemon zest and 1/4 cup lemon juice.

Step 3

Pour into prepared tin and bake for 40 minutes until a skewer inserted into the centre comes out clean.

Step 4

Meanwhile, combine reserved 1/2 cup condensed milk with remaining 1/4 cup lemon juice. Pour over hot cake and allow to cool before slicing.