Preheat oven to 180C / 350F. Grease and line a 11cm x 23cm loaf tin. Set aside.

Sift flour and baking powder into a large bowl. Set aside.

Place eggs and sugar in another bowl. Use an electric mixer to beat until the eggs turn pale. Add butter, and beat until thick and creamy. Add milk and lemon rind. Beat until combined. Add flour mixture. Beat again until combined.

Pour batter into the loaf tin, and bake for 40-45 minutes or until a skewer inserted into the center of the cake comes out clean.

Meanwhile, to make the lemon syrup, place lemon juice and icing sugar in a pan over very low heat. Cook, stirring constantly, until sugar dissolves. Set aside.

As soon as the cake comes out of the oven, use a skewer to poke some holes all over the top of the cake. Pour in the lemon syrup. Leave the cake to cool in the pan for 10 minutes. Then transfer onto a wire rack to cool completely.