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Preheat the oven to 180ºC and grease the tin.
In a large bowl, cream together the butter and 150g sugar until light and fluffy. Beat in the eggs, one at a time.
Fold in the flour, alternately with the milk, mixing until incorporated.
Pour the batter into the tin and bake for 40 minutes or until a skewer comes out clean. Allow to cool for 15 mins.
In a saucepan, combine the honey, 200g sugar and water. Bring to a simmer and leave simmering for 5 minutes. Stir in the lemon juice, bringing it to the boil and cook for a further 2 minutes.
Spike holes into the cooled cake and slowly drizzle the honey syrup over the top - slowly let it absorb into the sponge.