1. Preheat oven to 180°C/350°F/Gas 4. Grease and base line a 900g/2lb loaf tin.
2. Beat the butter/margarine and sugar together until well mixed.
3. Add the eggs and lemon rind and beat again until well blended.
4. Finally, add the flour, milk and salt and beat until mixture is smooth.
5. Transfer to the prepared tin and bake for about 45 minutes until golden brown and firm to the touch. Remove from oven and place tin on a wire tray.
6. Combine the lemon juice and sugar in a small saucepan and simmer over a low heat until the sugar has dissolved. 
7. Prick the warm cake with a fork, then gently drizzle syrup over until completely absorbed.

Notes

• Best eaten fresh but will keep in an airtight container in a fridge for a week and will freeze for up to 3 months