I would give just one tip though, don't do as I did an fall asleep while your cake is baking! I didn't burn it but I would have put a piece of grease proof paper on the top for the last ten minutes to prevent it from browning as much.
200g soft butter
250g caster sugar
250g self raising flour
1/2 tsp baking powder
finely grated zest of 2 lemons
100ml milk at room temperature.
For the drizzle:
lemon juice from 2 lemons, leaving about 1 tsp for icing
2 tbs golden syrup
For the icing:
1 tsp lemon juice
pre-heat oven to 180C/gas mark 4
grease and line a 1lb loaf tin or 20cm cake tin
Put all the cake ingredients into a large mixing bowl and mix with an electric food mixer or a wooden spoon until the batter is completely smooth.
Pour batter into cake/loaf tin and bake in middle of the oven for about 40 minutes or until a skewer comes out clean. You may wish to cover the cake with greaseproof paper for last 10 minutes.
Just before cake has finished cooking put the lemon juice (reserving a tsp for icing) into a pan with the golden syrup and warm gently.
When you take the cake out of the oven, prick it all over with a skewer then pour over the syrup mixture before taking it out of the tin.
When the cake has cooled remove it from tin and cover it with a drizzle of icing made with the lemon juice and as much icing sugar as it takes to make a runny icing.