• Grease a 2-pound loaf tin and line with non-stick baking paper. Pre-heat the oven to 160°C/325°F/Gas 3.
• Whisk the butter and sugar until very light and fluffy and pale in color. Add the eggs one at a time along with the lemon zest and milk. Scrape down the sides of the bowl after each addition.
• Using a rubber spatula or wooden spoon gently fold in the flour and baking powder until the mixture is just combined. The cake batter will be light and fluffy with a strong lemon fragrance. Spoon the batter into your prepared baking tin.
• Bake in the middle of the pre-heated oven for about 35-40 minutes or until the cake spring back when pressed lightly with a finger in the center and is beginning to shrink away from the sides of the tin.
• Once the cake is removed from the oven, use a fork or a skewer to poke holes all over the top of the cake. Pour the lemon drizzle syrup over and allow to cool in the tin while the cake soaks up the syrup.

To make the lemon syrup:

• Mix the lemon juice and granulated sugar in a small bowl to give a runny consistency. Spoon this mixture evenly over the cake as soon as it's removed from the oven.

To make the lemon glaze

• Whisk the lemon juice and icing sugar in a small bowl until you have a drizzling glaze. Once the cake has cooled completely, turn out onto a wire cooling rack and pour the lemon glaze over the cake letting some drip down the edges of the cake.