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Preheat the oven to 180°C (160°C fan)/Gas mark 4.
Grease a baking tin with butter and line the base with parchment paper.
Place all the ingredients into a large mixing bowl and beat for about two minutes or until thoroughly combined.
Pour the batter into the prepared tin, smoothing the top evenly.
Bake for 35–40 minutes, or until the cake has slightly pulled away from the edges of the tin and springs back when lightly pressed in the centre.
While the cake is baking, prepare the glaze by mixing the sugar with the lemon juice, stirring until it reaches a runny consistency.
Once the cake has cooled for five minutes in the tin, lift it out using the parchment paper and set it on a wire rack placed over a tray.
Brush the glaze generously over the warm cake and allow it to set.
Afterwards, remove the parchment paper and slice the cake to serve.