METHOD:

1.  Preheat oven to 160 degrees celcius, (Gas mark 3)

2.  Grease and line a large removable bottom cake tin.

3.  Cream the sugar and butter until light and fluffy.

4.  Add the zest of the lemon to the mix, and in a small bowl beat the eggs with a fork then add to the mixture..

5.  Sieve the flour and baking powder in and gently fold it into the mix.

6.  Bake for 30-40 minutes (checking now and again after 25).

7.  When its golden brown and springy to the touch, its done.

8.  Before takinb git out od the mould mix 50g sugar and the juice of one lemon and stab a load of holes into the cake with a skewer, then pour the sweet lemon mixture of the top and spread to coat.

9.  Let it cool then carefully release it form the mould and enjoy a good slice of it.