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Pre-heat the oven to 160C / 150C Fan and grease a 2 lb loaf tin (23cm x 13cm x 6cm) with baking paper.
Mix all the ingredients together in a large bowl.
Measure the butter, sugar and flour one at a time in a small bowl and add into your large mixing bowl.
Crack the eggs into a bowl, then add to your mixture.
Spoon the baking powder then milk into your mixture.
Grate the lemon then add that in. Mix everything together until it’s well blended.
Pour the cake mixture into the tin until it is ¾ full and level the top.
Bake in the oven for 35-40 minutes (or 60-75 minutes if you're making a loaf) or until the sides have shrunk away from the tin and the middle springs back if you press it gently with your fingers.
Leave the cake to cool in the tin for a few minutes then turn it out.
Carefully peel the baking paper off and finish cooling on a wire rack.
Stand the wire rack on a tray to catch any drips from the topping.
Measure the sugar into a bowl for the topping.
Squeeze out the lemon juice. (Microwave for 10 seconds before cutting to make juicing easier.)
Mix the sugar and lemon juice together until you have a runny consistency then spoon over your cake while it is still a little warm.
Cut it into about 25-30 squares once it is cooled.