The fam always asking for this cake, it is easy enough to whip up in the morning & serve it at tea time, still warm if your lucky.
You can bake in a circular tin if you haven't got a loaf tin.
The recipe is from Peyton & Byrne's British Baking.
175g softened butter, plus extra for greasing
175g caster sugar
a pinch of salt
finely grated zest of 2 unwaxed lemons
175g plain flour
1 tsp baking powder
100g caster sugar
juice of 1 lemon
Preheat the oven to 170C/gas 3. Butter a 900g loaf tin and line the bottom with baking paper.
Beat the softened butter, sugar and salt in a large bowl until light and fluffy. Add the lemon zest and whisk well until fully incorporated. Beat in the eggs one at a time, mixing well after each addition, then add the milk. Sift the flour and baking powder together and gently fold into the mixture until well combined, but don't over mix
Spoon the mixture into the prepared tin and level off the top. Bake for 40-45 minutes or until a skewer inserted into the centre of the cake comes out clean.
Remove from the oven and leave the cake to cool in the tin for 10-15 minutes, before turning out onto a wire rack to finish cooling. When the cake is completely cook, transfer to a serving plate.
Make the drizzle for the glaze by heating the caster sugar and the juice of the lemon in a heavy-bottomed pan, stirring until the sugar has dissolved and the liquid becomes syrupy.
Prick the top of the cake all over with a skewer and then pour the syrup over the top, letting it sink into the holes, to become absorbed by the cake, and drizzle down the sides. The cake will keep in an airtight tin for 3-4 days.