Sarah'S Lemon Cake - cooking recipe

Ingredients

1 lemon
200 g caster sugar
250 g self raising flour
1 pinch salt
1 teaspoon baking powder
250 g softened unsalted butter
4 large eggs
SYRUP
150 g caster sugar
1 lemon, juice of

Preparation

Preheat your oven to 160c.
Line an 18cm round cake tin with baking paper.
Zest and juice the first lemon.
pulverise zest with sugar in a food processor.
Sift flour with salt and baking powder and add with butter and eggs to food processor.
Process'til smooth.
Pour mixture into prepared tin, then smooth top and bake for 1 1/2 hours.
To make the syrup, mix the sugar and lemon juice.
Turn the hot cake out onto a serving dish and spoon the syrup over.
Leave to cool and serve with thick cream.