Instructions

1. Preheat the oven to 180°C (350°F).
2. Grease and line a 20 cm (8 inch) cake tin.
3. Cream the butter, sugar and lemon zest together until pale and fluffy.
4. Beat in the eggs, one at a time.
5. Gently mix through the flour, baking powder and salt.
6. Add the milk and mix lightly until everything is combined.
7. Pour the mixture into the cake tin and bake for about 45 minutes, or until a skewer inserted in the centre comes out clean.
8. In the last 10 minutes of the baking time, make the lemon syrup. Place the lemon juice and icing sugar into a small saucepan and gently heat until the sugar dissolves. Taste and add more icing sugar to your liking.
9. While the cake is still warm from the oven, puncture the cake all over with a cake skewer or bamboo skewer. Spoon the syrup over the cake, allowing it to soak through before spooning over more.
10. Leave the cake to cool completely in the tin before removing.
11. If you have an abundance of Meyer lemons, finely zest one lemon over the cake just before serving.