Step 1: Preheat the Oven and Prepare the Tin

• Preheat the oven to 180°C (160°C fan)/350°F/gas mark 4.
• Prepare the tin by greasing it lightly with butter and lining it with baking parchment.

Step 2: Cream the Butter and Sugar

• In a large mixing bowl, cream together the butter and caster sugar using an electric mixer until light and fluffy. This process usually takes about 3-4 minutes.
• Add the lemon zest from two lemons and mix well to incorporate the citrus flavor.

Step 3: Add the Eggs

• Beat in the eggs one at a time, making sure each egg is fully mixed before adding the next.
• Add the flour and baking powder to the mixture, folding it in gently to avoid overmixing.

Step 4: Add the Milk and Lemon Juice

• Stir in the milk and the juice of one lemon. This will loosen the batter and give the cake a lovely moist texture.
• Mix gently until everything is well combined and the batter is smooth.

Step 5: Bake the Cake

• Pour the batter into the prepared tin and smooth the top with a spatula.
• Bake for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean. The cake should be golden and firm to the touch.

Step 6: Prepare the Lemon Drizzle

• While the cake is baking, make the drizzle by mixing the juice of two lemons with 85g of caster sugar. Stir until the sugar is fully dissolved.
• Pierce the cake all over with a skewer as soon as it comes out of the oven, then slowly pour the lemon syrup over the top. This allows the syrup to soak into the cake, creating a moist and flavorful finish.

Step 7: Let the Cake Cool

• Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. This helps the drizzle set perfectly.