Heat the oven to 180°C (350°F), or 160°C (320°F) for a fan or convection oven. Line a 20 x 10 cm (8 x 4 in) loaf tin with baking parchment, leaving a little overhang to make lifting the finished cake easier.

Beat the softened butter, caster sugar, and finely grated zest of two lemons until the mixture looks pale and fluffy. This step adds air to the batter and distributes the lemon fragrance throughout the cake.

Add the eggs one at a time, beating well after each addition. If the batter begins to look curdled, mix in a spoonful of the measured flour before adding the next egg.

Fold in the self-rising flour and baking powder, then stir in the milk. Mix only until the ingredients are evenly combined, taking care not to overmix once the flour has been added.

Transfer the batter to the prepared loaf tin and smooth the surface with a spatula. Bake for 35–40 minutes, until golden and a skewer inserted in the center comes out clean or with a few moist crumbs.

While the cake bakes, mix 45–60 ml of fresh lemon juice with 85 g of granulated or caster sugar. Stir until the juice coats the sugar; it does not need to become a fully cooked syrup.

Leave the baked cake in the tin for about 5 minutes, then pierce it all over with a skewer or cocktail stick. Slowly spoon the lemon drizzle over the warm surface, pausing so it can soak into the holes and crumb.

Cool the cake completely in the tin before lifting it out and slicing. Waiting allows the crumb to settle and gives the lemon-and-sugar topping time to form its characteristic slightly crisp crust.