Don’t you just love those cakes that require everything to be thrown into one bowl, mixed together, then put into the oven? No creaming the butter and sugar!
This is so easy and has a real tang to it as you spoon the lemon syrup over the hot cake as soon as it comes out of the oven.

6 oz butter
6 oz superfine sugar
1 tsp baking powder
3 large eggs
2 lemons, juiced and the finely grated rind
6 oz self raising flour

Preheat the oven to 350 F
Place all the ingredients in a large bowl and beat well until well mixed together.
Add the finely grated rind of 2 lemons.
Spoon the mixture into a greased and lined round cake tin and bake for about 55 minutes until just firm.
Squeeze the juice from the 2 lemons and mix with 1 oz of suerfine sugar.
Spoon this syrup over the top of the cake while still warm for a lovely tang.