Prepare the candied lemon syrup by zesting and juicing one lemon and thinly slicing the other. Place the
sugar, water, lemon zest and juice into a small saucepan. Bring to the boil, then reduce the heat and simmer for 5 minutes. Add the lemon slices and
simmer gently for 1 minute more.Remove from the heat and set aside, leaving the lemon slices in the syrup.
Preheat the oven to 160°C/325°F/gas mark 3. Grease and line a 20cm x 20cm square baking tin.
To make the cake, place the butter, sugar and lemon zest in a mixing bowl and beat until light and fluffy.
Add in the eggs and beat until well incorporated, then sieve in the flour and mix again. Pour in the milk and
mix until just combined. Pour the batter into the prepared baking tin.
Bake in the oven for 30 to 40 minutes, until a skewer
inserted into the centre comes out clean. Remove from the oven and allow to rest for 5 minutes. Drizzle
some syrup over the cake while it’s still warm and scatter over some slices of candied lemon.
To make the lemon drizzle, mix the lemon zest and juice
with the icing sugar in a small bowl until smooth and well combined. If the drizzle is too thick, add a drop or two of hot water and beat into the icing until it’s a runny consistency. Drizzle the icing over the top of the cake. Cut into squares to serve.