Prepare the tin – Grease the cake tin thoroughly and line it with baking parchment, leaving a little overhang for easy lifting. Preheat the oven so it reaches an even temperature before baking.

Cream butter and sugar – Beat the softened butter and caster sugar together until pale and fluffy. This step traps air and helps give the cake a light, even texture.

Add the eggs gradually – Beat in the eggs one at a time, mixing well after each addition. This keeps the batter smooth and prevents it from curdling.

Add lemon flavour – Stir in the lemon zest and lemon juice so the citrus flavour is evenly distributed through the batter.

Combine dry ingredients – In a separate bowl, mix the self-raising flour and poppy seeds. This helps spread the seeds evenly and prevents clumping.

Bring the batter together – Fold the flour mixture into the batter with the milk. Mix gently and stop as soon as everything is combined to keep the sponge soft.

Bake until set – Spoon the batter into the prepared tin, level the top, and bake until the cake is risen, lightly golden, and a skewer inserted into the centre comes out clean.

Make the glaze – Mix the icing sugar with enough lemon juice to form a smooth, pourable glaze.

Finish the cake – While the cake is still warm, drizzle the glaze over the top so it soaks in slightly, then leave to cool completely.