Step 1

Measure the butter, sugar and flour one at a time in a small bowl and add into your large mixing bowl. Crack the eggs into a bowl, then add to your mixture. Spoon the baking powder then milk into your mixture.

Step 2

Grate the lemon then add that in.  Mix everything together until it’s well blended.

Step 3

Pour the cake mixture into the tin until it is 3/4 full and level the top.

Step 4

Bake in the oven for 35-40 minutes (or 60-75 minutes if you're making a loaf) or until the sides have shrunk away from the tin and the middle springs back if you press it gently with your fingers.

Step 5

Leave the cake to cool in the tin for a few minutes then turn it out. Carefully peel the baking paper off and finish cooling on a wire rack. Stand the wire rack on a tray to catch any drips from the topping.

Step 6

Measure the sugar into a bowl.

Step 7

Squeeze out the lemon juice. We popped ours in the microwave for 10 seconds before cutting them open to make the juice come out more easily.

Step 8

Mix the sugar and lemon juice together until you have a runny consistency then spoon over your cake while it is still a little warm.

Step 9

Cut it into about 25-30 squares once it is cooled.