Use a rectangular 36 cm (14") x 14 cm (6") x 2.5 cm (1") loose bottom baking tin or similar.
170 g (6 oz) granulated/castor sugar
rind of one lemon
110 g (4 oz) soft margarine
170 g (6 oz) self raising flour
1 teaspoon baking powder
2 large eggs
6 tablespoons milk
3 tablespoons lemon juice
140 g (5 oz) granulated/castor sugar
In a large mixing bowl, mix together the sugar and lemon rind until the colour of lemons. (I use my fingers.)
Beat the soft margarine into the sugar mixture.
Add the remaining ingredients and beat until smooth and soft, and drops off a spoon.
Fill the baking tin and smooth the top.
Bake at Gas Mark 4 / 350°F / 180°C (160°C for fan oven) for 30 - 40 minutes.
Mix the lemon juice and sugar together thoroughly and pour over the hot cake.
Leave to cool before cutting and serving.