Lightly grease two 20cm loose bottomed sandwich tins and line the bases with a circle of non-stick baking parchment.
Pre-heat the oven to 180C/160F/Gas 4.
Cream the butter and sugar together in a bowl.
Beat in the eggs and add the grated lemon zest and mix well.
Pour the mixture in a little at a time and mix well.
Sift in the flour and baking powder and combine together.
Add mixture to baking tin and bake in the oven for about 25 minutes or until well-risen and golden.
Leave the cake to cool in the tin for a few moments then run a blunt knife around the edge of the tins to free the sides of the cake.
Peel off the paper and leave to cool completely on a wire rack.
As the cake cools, make the drizzle by mixing the sugar and lemon juice together.
With a fork, prick the cake a few times and pour over the drizzle.
Leave to cool, put the kettle on, cut a big slice and enjoy!