Preheat oven to 180°C. Grease and line the base of a deep 20cm cake pan with baking paper.

Beat butter, rind and sugar in a bowl until creamy and fluffy. Add eggs one at a time, beating after each addition. Sift flour over the egg mixture. Add juice and beat for a few seconds. Add milk and beat until well combined.

Pour in prepared tin. Tap the tin on the worktop to settle the batter. Bake in preheated oven for approximately 50-60 minutes until golden and cooked through when tested with a skewer.

Remove cake from oven and allow to cool in the tin for 5-10 minutes. When just barely warm, turn the cake out onto a cake plate or wire rack and cool completely.