Preheat oven to 180°C and line a loaf tin (900 g/2 lb) with baking paper.

Place lemon peel and 50 g sugar in mixing bowl then grate 10 sec/speed 10.

Scrape down sides of mixing bowl with spatula then grate again 10 sec/speed 10. Scrape down sides of mixing bowl with spatula.

Add 125 g sugar, butter and eggs then mix 20 sec/speed 5.

Add flour and milk then mix 15 sec/speed 5. Scrape down sides of mixing bowl with spatula then mix again 15 sec/speed 5.

Transfer batter to prepared tin and bake for 45-50 minutes (180°C) until a skewer inserted in centre comes out clean (see tip).

Leave cake to rest for 10 minutes in tin while preparing lemon drizzle.

In a small bowl, mix together 125g sugar and the lemon juice until the sugar is mostly dissolved – if you prefer to do it in your Thermomix, grind 8 sec/speed 8 (I don’t see the need to clean the bowl to do this)

While cake is still warm, prick deeply with a skewer. Remove from tin and transfer to a plate then pour glaze over the top allowing it to seep in and run down sides. I do this a spoonful at a time to allow it to absorb

Leave to cool completely before cutting in slices to serve.