Get some sticky fingers to help with this easy afternoon tea cake. Complements a cup of tea perfectly (or a sunny afternoon quick Pimms!)

125g/4oz butter or margarine

175g/6 ox caster sugar

2 large eggs

175g/6oz self raising flour

2 lemons

50g/2oz granulated sugar

Method:

Preheat oven to 180C/350F/Gas Mark 4.

Lightly oil and line the base of an 18 cm/7 inch square cake tin with greaseproof paper

In a large bowl, cream the butter or margarine and sugar together until soft and fluffy.  Bet the eggs then gradually add a little at a time to the creamed mixture adding one tablespoon of flour after each addition.

Finely grate the rind from one lemon and stir into the creamed mixture.  Beat well until smooth. Squeeze the juice from the lemon and stir into the mixture.

Spoon into the prepared tin, level the surface and bake in the preheated oven for 25 – 30 minutes.  Using a zester, remove the peel from the remaining lemon and mix with 25g/1oz of the granulated sugar – now put this to one side.

Squeeze the juice into a small saucepan.  Add the rest of the granulated sugar to the lemon juice in the saucepan and heat gently, stirring occasionally.  When the sugar has dissolved, simmer gently for 3 – 4 minutes until syrupy.

With a cocktail stick or fine skewer prick the cake all over.  Sprinkle the lemon zest and sugar over the top of the cake, drizzle over the syrup and leave to cool in the tin.  Cut the cake into 16 squares and enjoy!