If you like lemony taste, you wil definitely love this cake. The buttery sponge is perfectly complimented by the lemon syrup which soaks into the cake giving it a gooeyness which is even better the next day!.
Ingredients:
butter - 125 gms
caster sugar - 175 gms
eggs - 2 large
self-raising flour - 175 gms
granulated sugar - 50 gms
lemons - 2, preferably unwaxed
Preheat the oven to 180 degrees, 10 minutes before baking.
1. Lightly oil and line the base of square baking tin with baking paper.
2. In a large bowl, cream the butter and sugar together until soft and fully.
3. Beat the eggs, then gradually add a little of the egg to the creamed mixture, adding 1 tablespoon of flour well until smooth.
4. Squeeze, the juice from the lemon, strain, then stir into the mixture.
5. Spoon into the prepared tin, level the surface and bake in the preheated oven for 25-30 minutes.
6. Mix the zest of the last lemon with 25 gms of the granulated sugar and reserve.
7. Squeeze the juice of the lemon into the saucepan.
8. Add the rest of the granulated sugar to the lemon juice and heat gently, stirring occasionally.
9. When the sugar is dissolve simmer gently for 3-4 minutes until syrupy.
10. With a fine skewer prick the cake all over. Sprinkle the lemon zest and sugar over the top of the cake.(sugar is optional).
11. Drizzle over the syrup and leave to cool in the tin.
12. Cut the cake into squares and serve.
