• Preheat the oven to 180oc

  Grease a non stick loaf tin and then dust with flour to prevent sticking.
• Cream the butter and sugar together then gradually add in the beaten eggs. Mix until light and fluffy.
  
• Stir in the flour, baking powder and lemon zest and mix well before adding in just two tablespoons of the lemon juice.
  
• Mix until combined then beat in the milk.
• Pour into the cake tin and bake for around 45 minutes until a skewer comes out clean.
  

To make the drizzle:

• Start by mixing 50g icing sugar with the remaining lemon juice – it should be a runny consistency but if too watery you can add more icing sugar if required.
  
• Remove the cake from the oven and leave to cool in the tin for five minutes before transferring to a plate.
• Using a skewer, make holes all over the top of the cake.
  
• Pour the drizzle over the top of the cake and allow to absorb through the holes.

  Then devour!