For the cake

8 oz. butter, softened

8 oz. caster sugar

4 large eggs

10 oz. self-raising flour

1 tsp. baking powder

2 tbsp. milk

2 lemons, zested 

For the lemon drizzle

1/2 lemon, juiced

2 oz. caster sugar

For the icing

6 oz. icing sugar

1/2 lemon, juiced

1. Preheat the oven to 170º Celsius and line a 7 x 11 inch baking tray with baking paper ensuring the sides hang slightly over.
2. In a large mixing bowl, cream together the butter and sugar until pale and fluffy.
3. Beat in one egg at a time making sure to scrape the bottom and the sides of the bowl between each addition.
4. Next, sift in the flour and baking powder together then add the milk and lemon zest. Mix until you have a thick and creamy batter.
5. Transfer the mix into the baking tray and level out with the back of a metal spoon or offset spatula.
6. Bake in the centre of the oven for 35-40 minutes or until a skewer inserted comes out clean.
7. Once bakes remove from the oven and leave to cook for 10 minutes on a wire rack.
8. In the meantime, make the syrup by combining the lemon juice and sugar in a small saucepan. Place over a medium heat for about 1-2 minutes or until the sugar dissolves and becomes bubbly. Remove from the heat. Poke a couple of holes in the cake then evenly pour the syrup all over the lemon cake. Leave to cool completely.
9. Make the icing by combining the lemon juice and icing sugar until smooth. Add more icing sugar if too watery or add more lemon juice if too stiff. Drizzle liberally all over the cake. Don't worry if it doesn't cover the whole cake, it doesn't necessarily have to be neat.
10. Leave the icing to set, cut into squares and enjoy.