350g caster sugar
350g self raising flour
2 level teaspoons baking powder
4 large eggs, beaten
8 tablespoons milk
2 lemons
200g caster sugar (for drizzle)
Preheat oven to gas 4. Grease a roasting tin and line the base with baking paper – I use my 13 in x 9 in tin.
Put the butter, caster sugar, flour, baking powder, eggs and milk into a mixing bowl. Zest the lemons and add to the bowl, keep the lemons. Beat the ingredients together and pour into the tin. Gently push into the corners and level out.
While the cake is baking, juice the lemons. Put the juice and caster sugar into a saucepan with 75 ml water. Put the pan on a low heat and stir occasionally until the sugar has dissolved. Simmer gently until the drizzle has reduced slightly.
When the cake is done, poke some holes in the top using a skewer and pour the drizzle over. The cake absorbs it best when warm so don't leave it to cool before doing this. Leave the cake to cool in the tin before turning out and removing the paper.