Cake: Preheat oven to 180 degrees C. Grease and flour a 22cm ring tin.
In a large bowl cream together the butter and sugar until light and fluffy. Add the eggs one at a time beating very well after each. Stir in the lemon essence and vanilla. Beat in the flour alternately with the milk mixing just until incorporated.
Pour batter into prepared tin. Bake in the preheated oven for 60 to 75 minutes or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool then drizzle with lemon glaze.
Lemon Glaze: Put the icing sugar into a small bowl. Mix in lemon juice a teaspoon at a time until desired drizzling consistency is achieved.