LEMON CAKE

Ingredients
110g softened butter
175g caster sugar
175g self raising flour
4 tbsp milk
grated zest of 1 lemon
2 large eggs
pinch salt

For the lemon syrup:
Juice of 2 lemons
75g icing sugar, plus extra for dusting

Method
Preheat oven to 350F/18OC/Gas Mark 4.  Butter a 2lb loaf tin, then line the sides and base with greaseproof paper and butter again.
Put all the cake ingredients in a bowl or mixer and beat for about 3 minutes until well blended.  Pour into the lined and buttered cake tin and bake for about 45 minutes.  Remove and leave in the tin to cool.
Gently warm the lemon juice and icing sugar in a pan until the sugar has fully dissolved.  Prick the cake with a fork or skewer and pour the hot syrup all over.  Leave until the cake is almost cold before turning out.  Dust with icing sugar.