6 oz. sugar
4 oz. butter (1 stick)
2 eggs, beaten slightly
6 oz. self rising flour
1 lemon rind, grated
1/2 c. milk
2 oz. sugar
Juice of 1 lemon

Cream sugar and butter together until light. Beat eggs gradually into creamed mixture. Sift flour and fold into mixture using the milk alternately to keep the mixture a soft consistency.

Pour into a loaf tin or deep 7 inch round cake tin. Bake at 250 degrees for 45-60 minutes. Melt sugar in lemon juice - while cake is still hot on cooling rack, pierce with a skewer and spoon the lemon/sugar juice over cake.