Ingredients
170g self-raising flour
170g caster sugar
170g butter/margarine
2 medium eggs
3 unwaxed lemons (6 tbsp of juice)
4 tbsp icing sugar
Method
Preheat the oven to 180C.
Cream the sugar and butter (or margarine) together.
Add both eggs and whisk them in.
Sift the flour into the mixture and fold it in until smooth.
Add the zest of a lemon and juice of 1 lemon (min. 2 tbsp).
Spoon the batter onto a greased and lightly floured 23 cm spring-form cake tin.
Bake for 25 mins or until golden and skewer comes out clean.
In a small pan, mix the juice of two lemons (approx 4 tbsp juice) with the icing sugar.
Place over a medium hear 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 of the heat and pour/spoon all over the cooling sponge (while still in the tin).
Allow to cool before serving.
Notes
If you don’t have self-raising flour available just add 2 teaspoons of baking powder for each 150g of plain flour and 1/4 tsp salt. Mix well in a separate bowl before adding to the mixture.