320 deg F (160 C)

Butter and flour a 22cm Bundt tin.

Cream together the butter and sugar until light and fluffy. Gradually add the eggs, beating constantly. Add the lemon zest and milk. Sift the flour and baking powder, then fold in gently.

Spoon the batter into the prepared bundt tin and bake for 40 mins or until a skewer comes out clean.

For the drizzle, mix together the lemon juice and sugar.

Once the cake is out of the oven, allow to cool in the tin for 5-10 mins, then turn out onto a wire rack. Poke holes in the surface and spoon over the drizzle.