Moist and soft! Perfect for tea time.
170 g self-raising flour
170 g sugar
170 g butter
3 unwaxed lemons
4 tablespoons sugar
Preheat the oven to 180C. Cream the sugar and butter together. Add both eggs and whisk in. Sift in the flour and mix until smooth.
Add the zest of two lemons and the juice of one to the mixture and mix well.
Spoon the batter into a greased and lightly floured cake tin.
Bake at for 35 minutes. The cake should be golden on the outside and the skewer should come out clean - keep an eye on it as you don't want it to over-bake.
In a small pan, mix the juice of two of the lemons with the 4 tablespoons sugar.
Place over a medium heat and stir as it heats, continuing until you have a syrupy texture.
Poke holes all over the sponge with a skewer, almost down to the bottom. Take the syrup off the heat and pour all over the cooling sponge.
Allow to cool then remove from the tin.