125g softened butter
175g caster sugar
2 large eggs
zest of 1 lemon (preferably unwaxed)
175g self-raising flour
4 tbsp milk
for the syrup:
juice of the lemon
75g icing sugar
Grease and line a 2lb loaf tin (23x13x7cm) with baking parchment - this is a very moist and sticky cake. Preheat the oven to 180C/Gas 4.
Cream together the butter and sugar until pale and fluffy and then add the eggs and then lemon zest, beating them in well. Add the flour and fold in gently but thoroughly until well mixed. Add the 4 tbsp milk and mix well. Transfer the mixture into the tin and smooth the surface. Place in the oven.
While the cake is cooking, make the syrup. Place the lemon juice and icing sugar into a small pan and heat gently until the sugar dissolves.
When the cake is cooked (45 minutes or so until golden and risen in the middle with a cake tester/skewer coming out clean ) stab the cake repeatedly, all over the surface and right down into the cake. Carefully pour the syrup mixture over the cake, trying to make sure that some is absorbed in the middle of the cake, rather than just running down to the edges of the tin. Leave in the tin until completely cold, then carefully remove and slice.