4lemonszest from 1 lemon and juice from all 4 lemons
2large eggs
60mlbuttermilk
For the lemon syrup and icing
4tbsp granulated sugar
4tbsp icing sugar
Instructions
Preheat the oven to 180°C (350°F). Grease and base line a round 20cm (8") cake tin.
Melt the butter in a small saucepan and set aside to cool slightly.
Sieve the flour and baking powder together into a large mixing bowl. Add the caster sugar and lemon zest from 1 lemon.
Beat the eggs together lightly and then add the melted butter and 4 tblsp of lemon juice, stirring until well combined. Add this mixture to the dry ingredients and stir until well combined. Lastly add the buttermilk, stirring to blend thoroughly.
Pour the mixture into the prepared tin and bake for about 30 minutes or until a cake skewer comes out clean when tested.
While the cake is baking, make the lemon syrup.Place the remaining lemon juice and granulated sugar in a small pan and bring to a slow boil. Continue to boil until the sugar has melted and the syrup has thickened slightly.
As soon as the cake comes out the oven, brush the lemon syrup over the top (leave a couple of teaspoons back for the icing).Let the cake cool in the tin for about 10 minutes and then turn it out on to a wire cooling rack.
Mix together the icing sugar and any remaining lemon syrup to make a thin paste. Spread the icing all over the top of the cake and serve as is or decorate.