150g of golden caster sugar
2 eggs, lightly beaten
150g of self-raising flour
3tbsp of Double Dutch Double Lemon
Zest of 2 lemons
4tbsp of Double Dutch Double Lemon
50g of granulated sugar
Preheat the oven to 180°C, gas mark 4 and line your baking tin with baking parchment.
Cream together the butter and caster sugar until fluffy and very pale. Beat in the eggs, then sift in the flour and mix well to combine. Stir in the Double Dutch Double Lemon and lemon zest.
Spoon the mixture into the tin and bake for about 45 minutes until a skewer comes out clean.
When your cake is almost ready (at about 35 minutes) start to make your icing! Heat the Double Dutch Double Lemon and granulated sugar in a pan until the sugar has dissolved; set aside.
Remove the cake from the oven and, while still hot and in its tin, prick the surface all over with a skewer. Drizzle over the hot lemon syrup, then leave the cake to cool completely in the tin before cutting into thick slices to serve. Garnish with extra lemon zest.