Preheat the oven to 180°C/350°F (without fan) and grease a 20 cm/8 inch cake tin with butter or non-stick spray before lining it with parchment paper.

In a mixing bowl, cream together the softened butter, caster sugar, and lemon zest until the mixture is pale and fluffy, which typically takes about 3-4 minutes.

Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Gradually mix in the plain flour, baking powder, and salt until just combined.

Add in the milk and mix lightly until everything is well combined. Pour this mixture into your prepared cake tin and bake for approximately 45 minutes or until a skewer inserted into the center comes out clean.

In the last 10 minutes of baking, prepare your lemon syrup by combining fresh lemon juice and icing sugar in a small saucepan over low heat until dissolved; taste and adjust sweetness as desired.

Once baked, use a skewer to poke holes all over the warm cake before spooning the warm syrup over it gradually. Allow it to soak in before cooling completely in the tin for enhanced flavor retention.