1Pre-heat the over to 180c/350f. prepare a round 8inch loose bottom tin or you may use a loaf tin . Grease sides of tin and cut out parchment paper for the bottom of tin.
2In a large bowl cream butter and sugar together with a electric mixer ,until light and fluffy.
Add to that the eggs and milk , with a little flour to start with and mix in . Add the remaining flour blending well , then add the lemon rind and blending together with the batter.
3Pour the mixture into the prepared cake tin . Bake in the oven for 40 minutes, you want your cake to be a golden brown colour and risen well.
4Whilst the cake is in the oven , make the topping by warming the lemon juice and sugar in a pan over a medium heat . Until the sugar has dissolved stirring constantly, let the syrup cool down. Once the syrup has cooled add to that the confectionary (icing) sugar and mix to a smooth paste .
5Once the cake is done , set aside to cool completely. Then drizzle over the cooled cake the intense lemon sherbet topping which is simply fabulous . For decoration sieve over the top a wee bit of icing sugar ..