Step 1

Preheat the oven to 170ºC fan (180ºC conventional) and line a 2lb loaf tin with baking paper.

Step 2

In a large bowl use an electric whisk to beat the butter until light and fluffy. Add in the caster sugar and whisk again until pale in colour.

Step 3

Add in the eggs one at a time, whisking after each one. Stir in the milk and sift in the flour and add the lemon zest. See notes* Scoop the batter into the lined tin and bake in the preheated oven for about 35 minutes, until the cake is golden and springs back when lightly touched and a toothpick comes out with a few moist crumbs.

Step 4

Remove the cake from the oven and make the lemon syrup. Whisk the lemon juice and the sugar in a small bowl and pour over the warm cake to soak in. Leave in the tin to finish cooling completely.

Step 5

Once the cake is cooled completely remove from the tin and place on a cooling rack. Make the lemon glaze by whisking the icing sugar and the lemon juice. Use a spoon to drizzle the glaze over the cake and sprinkle with some lemon zest.