Preheat the oven to 350°F (180°C or 170°C for a fan oven).

Grease and flour or line a 2 lb loaf tin.

Cream the butter and sugar together in an electric mixer.

Add the eggs one at a time, beating after each addition.

Beat in the lemon zest and vanilla.

Fold the flour and salt into the batter with a wooden spoon.

Stir in the milk.

Spoon into the prepared loaf tin and bake for about 45 minutes.

The cake should be golden and risen in the middle and a skewer inserted in the centre of the cake should come out clean.

Remove the pan from the oven but leave the cake in the cake tin.

Make the syrup by stirring the lemon juice. Limoncello and sugar together in a small saucepan and heating gently until the sugar dissolves.

Make small holes in the cake with a skewer, cake tester or dry piece of spaghetti.

Pour the syrup slowly over top, allowing it to soak in before adding the rest. Be sure to cover the whole cake, including the middle and edges.

Let the cake cool completely in the tin before attempting to remove it.