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1
Preheat oven, lightly grease and line the base of an 18cm/7 inch square cake pan with baking paper.
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2
Cream butter and sugar together until soft and fluffy.
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3
Beat eggs then gradually add a little of this egg mixture to the butter mixture, add 1 tablespoon of flour after each addition of the egg mixture.
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4
Add in the zest/grind from 1 lemon to the butter mixture.
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5
Beat until smooth.
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6
Squeeze the juice from the same lemon into the mixture (make sure the seeds did not get in!)
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7
and blend well with the rest of the batter before pouring it into the pan and smoothing the surface of the batter.
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8
Grate the remaining lemon and mix the zest with 2 tablespoons of sugar and set aside.
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9
Squeeze the juice from the second lemon into a small saucepan and add in the rest of the sugar (2 tablespoons) and heat gently while stirring.
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10
When the sugar has melted, simmer the liquid gently for a further 3 minutes until it becomes thick like a syrup.
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11
When the cake is done, remove from oven and using a toothpick (for smaller holes, you can use a fork if you like), poke the cake all over so that it is covered with tiny holes.
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12
Sprinkle the lemon zest+sugar mixture evenly over the surface of the cake and drizzle the lemon syrup onto the cake.
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13
Let the cake cool in the pan then cut into squares.
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14
And lastly ENJOY.
