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Preheat a conventional oven to 180°C (gas mark 4). Grease a 22-24cm round cake tin with butter or oil and dust with flour, tapping out any excess.
In a large bowl, whisk together 4 eggs and 200g caster sugar for 3-5 minutes until pale and frothy.
Add 100ml sunflower oil, 100ml whole milk, the zest of 1 lemon and 60ml lemon juice, stirring gently at low speed until just combined.
Sift 250g plain flour with 16g baking powder and a pinch of salt into the bowl. Gently fold the dry ingredients into the batter until just combined.
Pour the batter into the prepared tin, then lightly tap it on the work surface to settle the mixture and remove any air bubbles.
Bake for 35-45 minutes, checking at 30 minutes by inserting a skewer into the centre - if it comes out clean, the cake is cooked through.
Allow the cake to rest in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
For the optional glaze, mix 100g icing sugar with 2.5 tbsp lemon juice until smooth. Drizzle over the cooled cake and leave to set.