(it turns out that most visitors to my blog are searching for lemon cake recipies so I'm giving in to that and providing... making this cake later and buying myself a large bunch of flowers - as it it Love Yourself Day)

2 lemons

200g castor sugar

250g self-raising flour

pich of salt

 1 level teaspon baking powder

250g solftened unsalted butter

4 large eggs

Preheat oven to 160 C. Grease and flour 18cm nonstick round cake tin. Zest both lemons and juice one of them (or you can use just one lemon for a less lemony result). Pulveize zest with casteor sugar in a food processor). Sift flour with salt and baking powder and add with butter and eggs to food processor. Process until smooth. Tip into tin and smooth top. Bae for around 30-35 mins or until cooked.

To make syrup mix 150 g sugar with juice of one lemon. Turn hot cake onto serving dish, and either leave the flat bottom on top. or turn right way if you prefer, spoon syrup over.

I made this without the food processor and it worked fine. Don't over cook. Its a slightly dense cake and apparently makes good cupcakes.

I think I'll get some eggs and start cooking this afternoon. From the back of Salvation Creek by Susan Duncan.