Next, sift the flour and baking powder together into a large bowl before adding the soft margarine or butter, Tate & Lyle Golden Caster Sugar, Lyle’s Golden Syrup, eggs, milk and lemon zest, then beat together until you get a well-mixed, smooth consistency.

Spoon the mixture into the tin and level the surface. Then place it in the oven and cook for 40-45 minutes, or until well risen and firm to the touch. Remove the cake from the oven and place it on a wire rack to cool down.

Now, gently warm the Lyle’s Golden Syrup, lemon juice and lemon strips in a pan.

Make small holes in the top of the loaf with a skewer and pour in the drizzle, leaving the lemon rind to settle on top of the loaf.