Pre-heat the oven to 180C(356F) fan-forced and grease and line a loaf tin. Line it so that the paper extends over the long sides.

Beat the butter, sugar and lemon rind together until they are light and creamy.

Add the eggs and mix until they are well combined.

Alternate between adding the milk and the flour until everything is mixed in.

Take the bowl off the stand and fold though the nuts.

Spread the batter into the tin and bake for 45-50 minutes or until a cake tester inserted in the middle comes out clean.

While the cake is baking, make the syrup - place the sugar and lemon juice in a small saucepan and heat over low heat, stirring, until the sugar is dissolved. Bring the pot to a boil and then take it off the heat and set it aside to cool.

Leave the cake in the tin and pour over the syrup.

Leave it to cool completely in the tin.