7/8 cup butter
1 cup sugar
3 eggs
1 1/2 cups self-rising flour
zest 2 lemons
for drizzle:
juice 2 lemons
1/3 cup sugar
Preheat the oven to 350 degrees. Grease a 8" cake tin and line the with parchment. In a large bowl, cream butter and sugar until pale and fluffy. Add zest and beat another minute or two. In a small bowl beat eggs until combined. Gradually add eggs to butter/sugar mixture. Sift in flour and gently fold into the mixture. Don’t over mix. Spoon mixture into tin and bake 50 minutes. Test the cake with a skewer. If it comes out clean, the cake is done. Remove from oven and prick cake all over with a fork. Stir the lemon juice and sugar for the drizzle together. Pour over cake. Cool slightly, remove from tin. Finish cooling on a wire rack.
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