Step 1

Pre-heat your oven to 180°c (160°c for fan assisted ovens or Gas Mark and line a 2lb loaf tin with some greaseproof paper. Set aside.

Step 2

In a large bowl, sift the flour over the butter, caster sugar, eggs, milk and zest of your lemon. Mix well until all the ingredients are combined and smooth.

Step 3

Transfer to your pre-lined tin and bake for 45-50 minutes, until golden on top and skewer inserted comes out clean.

Step 4

Allow to cool in the tin for 5 minutes before poking the top of your cake all over with a skewer.

Step 5

In a small bowl, mix half the icing sugar with the juice of your lemon to created a syrup brush/spoon half of the syrup all over the cake.

Step 6

Add the other half of icing sugar to the remaining syrup to create a thin icing. Spoon over the top whilst the cake is still warm to finish with an icing glaze.

Step 7

If desired top with a little extra lemon zest or some yellow sugar.