This cake is an absolute classic and utterly simple to make. The intense lemony flavor comes from drenching the tender golden cake with lemon syrup while it’s still warm.

Ingredients: (Serves 9-12)

For the cake:

• 125 g/4 oz plus 1 tablespoon butter, at room temperature
• 130 g/4½ oz caster sugar
• 2 large eggs
• Finely grated zest of 1 lemon
• 110 g/4 oz self-raising flour

For the topping:

• 6 tablespoons caster sugar
• Juice of 1 lemon

Method:

Preheat the oven to 180ºC/350ºF/Gas mark 4. Line a 20-cm/8 inch springform square cake tin with greaseproof paper.

Beat together the butter and sugar until pale and creamy. Beat in the eggs, one at a time, then stir in the lemon zest. Sift the flour over the mixture, then fold in. Tip the mixture into the lined tin and smooth out evenly. Bake for about 20 minutes until risen and golden and a skewer inserted in the center comes out clean.

Place the cake tin on a cooling rack. Prick the top of the cake all over with a skewer.

Combine the sugar and lemon juice and immediately pour over the top of the cake. Leave the cake to cool in the tin, then carefully turn it out and serve, cut into squares.