Preheat the oven to 180°C (350°F) and grease a 20cm loaf tin.

Cream the softened butter and granulated sugar together until the mixture is pale and fluffy.

Incorporate the eggs one at a time, beating thoroughly after each addition to maintain the emulsion.

Sift the self-rising flour and baking powder into the bowl, then fold gently until just combined.

Stir in the lemon zest and whole milk to reach a dropping consistency.

Transfer the batter to the prepared tin and bake for 45 minutes or until a skewer comes out clean.

Whisk the powdered sugar and lemon juice together to create a glaze, then pour over the cake while still warm.