Preheat the oven to 320°F and grease a 9x13-inch baking dish with butter then line with parchment paper, pressing it down to secure. I like to use the wrapper from the butter used in the recipe to do the greasing.
Add the eggs, butter, sugar, flour, baking soda, milk, and zest to a large mixing bowl and beat with a hand mixing for about 1 minute until silky smooth and pale yellow, scrap down the sides of the bowl as needed.
4 large eggs, 1 cup unsalted butter, 1 cup caster sugar, 2 cups self-rising flour, 2 teaspoons baking soda, ¼ cup whole milk, 4 tablespoons lemon zest
Transfer the batter to the prepared baking pan, spread out evenly, and bake for 34 to 37 minutes.
Immediately after removing from the oven, use the lips of parchment paper to lift the cake out of the pan and place on a wire rack to cool for 15 minutes.
While the cake is cooling, stir together the granulated sugar and lemon juice. After the 15 minutes has passed, use a pastry brush to brush the lemon drizzle all over the top of the cake.
1¾ cups granulated sugar, ¼ cup lemon juice
Allow the cake to cool for at least 30 minutes more so the drizzle creates a crust. Slice and serve.