200 g unsalted butter, at room temperature
250 g caster sugar
3 eggs, at room temperature
zest and juice of 2 unwaxed lemons
250 g self-raising flour
½ level teaspoon baking powder
100 ml milk, at room temperature
FOR THE TOPPING
100 g caster sugar
1. Preheat the oven to 180ºC/160ºC fan. Grease a 20 cm springclip or deep, round cake tin and line the base with baking parchment.
2.Put the butter and sugar into a large mixing bowl and add the eggs and then the lemon zest. Sift the flour and baking powder into the bowl and then pour in the milk.
3. Set the mixing bowl on a damp tea towel, to prevent it from wobbling. Beat everything together with a wooden spoon or an electric mixer on medium speed. Scrape down the sides of the bowl from time to time. Stop beating as soon as the mixture looks completely smooth, with no streaks of flour or egg.
4. Scrape the mixture into the lined cake tin and spread out evenly, putting a dip in the middle. Scrape down the sides and blobs of mixture that have splashed onto the sides of the tin.
5. Place in the preheated oven and bake for 50-60 mins until the cake is golden brown. To check that the cake is cooked, push a cocktail stick into the middle of the cake and if the stick comes out clean the cake is cooked. If it comes out with sticky mix on it, put the cake back into the oven to bake for 5 mins more, then test again.
6. Whilst the cake is baking, put the caster sugar for the topping into a small bowl. Add the lemon juice and stir well for a minute so the sugar just starts to dissolve to make a thick syrupy mixture.
7. Remove the tin from the oven and whilst the cake is still warm, use a clean cocktail stick to prick the surface of the cake all over. Quickly pour all of the sugary lemon syrup all over the cake. The warm cake will absorb the syrup as it cools.
8. Carefully removed the cake from the tin and peel off the lining paper. Set the cake on a serving platter or store in an airtight container and store at room temperature and eat within 4 days (if it lasts that long!).