Method
Pre-heat the oven to 180°C (Gas Mark 4), then lightly grease a 900g loaf tin and line it with baking paper. To make the cake, put the softened butter and sugar in a large mixing bowl, then use a fine grater to zest the lemons straight into the bowl. Set the lemons aside. Next, crack the eggs into the bowl, then sieve in the flour and baking powder. Finally, add the milk, then use a wooden spoon or electric hand-mixer (on a gentler setting) to beat everything together for about a minute, until you have a smooth batter with no unmixed flour. Spoon the cake mix into the lined loaf tin and gently smooth the surface, then bake in the oven for 50 minutes. To check it is cooked, remove the tin from the oven and insert a skewer into the centre of the loaf – if it comes out clean, the loaf is ready. If there is cake mix clinging to it, return the tin to the oven for 5 more minutes, then check again. When the cake is cooked, take it out of the oven and place on a wire cooling rack (leave the cake in its tin). Squeeze the juice from one of the zested lemons into a jug or bowl, then add the caster sugar and gin and mix together. Take a clean skewer or cocktail stick and use it to make lots of small holes all over the top of the loaf. Pour or spoon the drizzle mix on to the loaf so that it trickles into all the holes, then leave the cake to cool on its rack. When it is completely cold and the drizzle has set into a crunchy, sugary topping, carefully lift the loaf out of its tin and remove the greaseproof paper. Cut into thick slices and serve.