Instructions:
- Preheat oven to 350°F (175°C). Grease and line a 9x5 inch loaf tin or 8-inch round springform pan with parchment paper.
- In a large bowl, beat the softened butter and caster sugar together until the mixture is very pale, light, and fluffy (about 5 minutes).
- Add the eggs one at a time, beating well after each addition, scraping down the sides of the bowl frequently.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gently fold half of the dry ingredients into the butter mixture until just combined. Add the milk, lemon zest, and 2 tablespoons of lemon juice, mixing briefly. Fold in the remaining dry ingredients until no streaks of flour remain. Do not overmix!
- Pour the batter into the prepared tin and smooth the top. Bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean.
- While the cake bakes, prepare the drizzle syrup: combine the 1 cup of drizzle sugar and ½ cup of drizzle lemon juice in a small saucepan. Heat gently until the sugar is fully dissolved. Do not boil vigorously.
- As soon as the cake comes out of the oven, poke holes all over the top surface using a skewer. Slowly pour the warm syrup evenly over the hot cake. Let the cake cool completely in the tin to allow the syrup to fully soak in.
- If using the optional glaze, once the cake is completely cool, whisk the icing sugar with 3–4 tablespoons of lemon juice until smooth. Drizzle decoratively over the top before slicing.