Preheat your oven to 180°C (350°F). Grease and flour a 9×5 inch loaf pan.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next.
Gradually add the self-raising flour, mixing until just combined. Be careful not to overmix.
Stir in the lemon zest and milk.
Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
While the cake is baking, prepare the lemon drizzle. In a small saucepan, combine the lemon juice and sugar. Heat over medium heat, stirring until the sugar dissolves. Simmer for a minute or two until the mixture thickens slightly.
Once the cake is out of the oven, let it cool in the pan for 10 minutes. Then, poke holes all over the top of the cake with a skewer or toothpick. Slowly pour the lemon drizzle over the cake, allowing it to soak in.
Let the cake cool completely in the pan before slicing and serving.
