Step 1: Ingredients

for the cake

150g / 3/4 cup granulated / caster sugar

175g/ 3/4 cup butter (softened)

175g/ 1 1/2 cup self raising flour (sifted)

3 eggs

1 tsp vanilla essence

juice and zest of 1 lemon

for the syrup

1 cup caster sugar

juice and zest of 2 lemons

1/2 cup water

Step 2: Method

Preheat oven to 180'C (375'F) and line a 5 x 9 inch rectangular baking tin with parchment paper .
In a large bowl, combine sugar and butter.
Add eggs and flour. Mix well.
Stir in vanilla extract, lemon zest and lemon juice.
Empty mixture into tin and bake for 35-40 minutes.
While your cake is baking, make the lemon syrup. Heat sugar, lemon juice, zest and water over a low heat until the sugar has completely dissolved (about 10 minutes).
When the cake is ready, remove from oven. Using a fork or skewer, poke holes all over the cake (this helps the cake absorb the syrup).
Pour syrup over cake and leave to cool.