Instructions

1. Preheat the oven to 180°C (160°C fan, Gas Mark 4). Line a 20cm round cake tin with baking parchment.
2. Cream the butter and golden caster sugar.
3. Beat the eggs one at a time into the butter and sugar, adding 1 tablespoon of the flour with each egg.
4. Add the remaining flour and lemon zest and finally the milk. Tip the mixture into the prepared tin.
5. Bake until a skewer inserted near the centre comes out clean, about 40 minutes.
6. To make the drizzle, simply heat the lemon juice and icing sugar until the sugar has dissolved.
7. Once the cake is cooked, remove from the oven, spike all over with a cocktail stick or knife and pour over the lemon drizzle. Allow to cool completely in the tin as the cake is very fragile.

Tips

• * To soften butter, leave it out at room temperature for a couple of hours and beat first before adding sugar. Alternatively, use margarine.
• ** You can use white caster sugar instead of golden caster sugar.