Zest the lemons and add the zest to the mixing bowl.
Using the beater attachment cream together butter, sugar and lemon zest until light and fluffy.
Beat together the eggs and add these to the creamed butter and sugar in stages, beating on a higher speed in between each addition of egg so that it is well combined.
On slow speed fold in the flour.
Finally fold in the ground almonds.
Add the milk if needed to ensure the batter is ‘dropping’ consistency.
Spoon the mixture into the prepared loaf tin and bake for 35-40 minutes.
Whilst the cake is baking make the drizzle.
Squeeze the juice from the lemons and dissolve the caster sugar into it.
Once the cake is baked as soon as it comes out of the oven pour the ‘drizzle’ over the sponge.
If you want to decorate with white icing, dissolve 100g sifted icing sugar into water or more lemon juice to the required consistency and once the cake has cooled drizzle the icing over the top of the sponge.