Preheat oven to 160 fan. Line a 2lb loaf tin.

Beat butter, caster sugar and zest of two of the lemons.

Beat in the eggs one at a time.

Fold in the flour and then the almonds.

Add enough milk for the mix to be dropping consistency - so that it falls off the spoon.

Pour into the tin and bake for about 50 mins - the top goes light golden brown.

Mix the zest of the other two lemons and the juice of two lemons with the demerara sugar.

Poke holes all over the cake and pour the zest/ juice/ sugar syrup over it until the cake absorbs it all.

Enjoy 😋