Preheat your oven to 160°C (325°F) fan/180°C (350°F) conventional and grease and line a 2lb loaf tin or a 20cm (8-inch) round cake tin.

In a large bowl, cream together the softened butter and caster sugar until light, pale, and fluffy.

Beat in the eggs one at a time, mixing well after each addition. If curdling occurs, add a tablespoon of flour with the next egg.

Sift the flour and baking powder into the wet ingredients and gently fold them in until just combined. Stir in the lemon zest and add a splash of milk if using.

Pour the batter into the prepared tin and smooth the top. Bake for approximately 45-55 minutes,

or until a skewer inserted into the center comes out clean.

While the cake is hot, combine lemon juice and sugar in a small bowl until the sugar dissolves.

Poke holes all over the hot cake and pour the lemon drizzle mixture evenly over it.

Allow the cake to cool completely in the tin.

Sift icing sugar into a bowl and gradually add lemon juice until achieving a thick, pourable consistency.

Drizzle the glaze over the cooled cake and let it set for 15-20 minutes before serving.