The tart sweetness of the lemon-sugar syrup drizzled on this wonderful cake makes it a perfect serving with a cup of English afternoon tea. All I need are, to be dressed in floral sun dress and hat, my family, a few close friends, and a rose garden in a gorgeous English cottage in the country-side of England!...and which overlooks the sea! (if anyone has seen the English TV series Doc Martin and the picturesque scenery, you'll know what I mean) ...okay, back to the heat of tropical reality!
Recipe from 'Chocolate & Baking', Gina Steer (General Editor):
175g caster sugar
2 large eggs
175g self-raising flour
50g granulated sugar
Cream butter & caster sugar till creamy, add a little of egg each time by alternating with the flour. Squeeze juice of 1 of the lemons and add to cake mixture. Stir well & bake in 150/160 deg C. For syrup, grate rind of last lemon and squeeze the juice. Mix both with granulated sugar in a small pan over low heat till melt. Drizzle on baked cake.