Preheat the oven to 180°C (350°F). Grease and line a loaf pan with parchment paper.

In a mixing bowl, cream together the softened butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Sift together the flour, baking powder, and salt, then fold into the mixture.

Stir in the lemon zest and milk until just combined.

Pour the batter into the prepared loaf pan and smooth the top.

Bake in the preheated oven for 45 minutes or until a skewer inserted into the center comes out clean.

While the cake is baking, prepare the drizzle by mixing the granulated sugar and lemon juice in a small bowl until the sugar is dissolved.

Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes.

Poke holes all over the top of the cake with a skewer and pour the lemon drizzle over the warm cake.

Allow the cake to cool completely in the pan before transferring to a wire rack.