Start by lining your loaf tin with baking paper. This helps the cake come out easily. Preheat your oven to 180°C (350°F). A hot oven ensures even baking and a soft sponge texture.

In a large bowl, beat butter and caster sugar until light and fluffy. This step adds air to the mixture. It helps create a soft and moist cake. Take your time for the best texture.

Add eggs one at a time. Mix well after each egg. Then add lemon zest for fresh flavor. Stir gently so everything blends smoothly. The mixture should look creamy and smooth.

Sift flour and baking powder into the bowl. Fold it gently into the mixture. Add milk slowly to keep the batter soft. Do not overmix, or the cake may become dense.

Pour the batter into the prepared tin. Smooth the top with a spoon. Bake for 35 to 40 minutes until golden. Check with a toothpick. If it comes out clean, the cake is ready.

While the cake bakes, mix lemon juice and icing sugar in a bowl. Stir until smooth and slightly thick. This drizzle will soak into the warm cake and add strong lemon flavor.

When the cake is out of the oven, poke small holes on top. Pour the lemon drizzle evenly over the cake. Let it soak in fully. This step gives the cake its signature moist and tangy taste.

Let the cake cool completely in the tin. Then remove and slice carefully. Serve with tea or coffee for the best experience. The flavor becomes even better after resting.