- 125g butter
- 175g castor sugar
- 2 large eggs
- 175g self raising flour
- 2 lemons, preferably unwax
- 50g granulated sugar
Preheat the oven to 180 degrees Celcius.
Lightly oil and line the base of an 18cm square cake tin with baking paper.
In a large bowl, cream the butter and sugar together until white and fluffy. Beat the eggs, then gradually add the eggs to the creamed mixture, adding 12tablespoon of flour after each addition.
Finely grate the rind from 1 lemon and stir into the creamed mixture, beating well until smooth. Squeeze the juice from the lemon, strain then stir into the mixture.
Spoon into the prepared tin, level the surface and bake in the preheated oven for 25-30 minutes. Using the zester, remove the peel from the last lemon and mix with 25g granulated sugar and reserve.
Squeeze the juice into a small saucepan. Add the rest of the granulated sugar to the lemon juice in the saucepan and heat gently, stirring occasionally. When the sugar has dissolved, simmer gently for 3-4 minutes until syrupy.
With a cocktail stick, prick the cake all over. Sprinkle the lemon zest and sugar over the top of the cake, drizzle over the syrup and leave to cool in the tin. Cut the cake into squares and serve.