St. Clement's Drizzle cake

Cake:
175g unsalted butter, softened
175g granulated sugar
1 teaspoon vanilla extract
finely grated zest of 1 lemon (you’ll use the juice for the syrup)
finely grated zest of 1 orange (you’ll use the juice for the syrup)
2 large eggs
¼ cup (60ml) whole milk, room temperature
1 ¼ cups (175g) all purpose flour
1 ¼ teaspoons baking powder
pinch of salt

Syrup:
juice of the lemon and orange 
½ cup (100g) granulated sugar

Preheat the oven to 180°C/350°F. Butter a 1.5l loaf pan, line with baking paper and butter the paper as well.
In the large bowl of an electric mixer, beat butter, sugar, vanilla and lemon and orange zest until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Scrape the sides of the bowl occasionally. In low speed, beat in the milk (batter may seem curdled, don’t worry). Sift the flour, baking powder and salt over the batter and fold in. Transfer to the prepared pan and smooth the top. 
Bake for about 45 minutes or until risen and golden and a skewer inserted into the center of the cake comes out clean.
In the final minutes of the baking time, make the syrup: in a small bowl, mix together the ingredients. As soon as the cake comes out of the oven, prick several times with a skewer or dried spaghetti, then slowly pour the syrup all over the top, letting it soak into the cake. Leave to cool completely in the pan. 

Serves 8-10