1.Preheat the oven to 170'C and grease and line the cake tin with baking paper. This cake also works in a 2lb (900g) loaf tin.

2.Zest or grate 2 of the 3 lemons and set aside in a small bowl to use for the cake later. Then, to make the drizzle topping, juice all the 3 lemons (including the 2 you have zested) into another bowl. Add the 3 tablespoons of sugar and stir with a teaspoon, leaving the bowl in a warm place for the sugar to dissolve. I like to leave it above the preheating oven as the heat rises.

3.To make the cake, put the butter and the 6oz sugar into a large mixing bowl and beat together with a wooden spoon. If the butter is soft it will be easier to combine the two. When you have a light and fluffy mixture, add the eggs a little at a time. Don’t add it too fast as the mixture will curdle.

4.Once the mixture has come together, add the lemon zest and sieve in the flour. Beat the mixture well and finally add the milk before giving the mix a final beat.

5.Spoon the mixture into the prepared tin, level the top with a spoon and bake in the oven for an hour or until golden, well risen and a skewer put in the middle comes out clean.

6.When it is baked, take out of the oven and immediately prick all over the top with a fork. Then pour the lemon syrup over the top of the cake. It is easier if you put a plate underneath the cake tin as this collects any of the syrup that isn't absorbed into the cake so you can add it later.

7.Leave the cake to cool in the tin until it is cold so that all the syrup is absorbed into the sponge. You can turn it out on to a plate and serve or make ahead, as it is a cake that gets better for a couple of days covered with foil!