125g soft unsalted butter, cubed
175g + 5 tbsp caster sugar
2 large eggs, beaten
175 g self-raising flour
1 level tsp baking powder
grated rind and juice of 1 lemon
½ cup milk
cooking oil spray
Preheat oven to 170 – 180 degrees celcius.
Using a hand mixer, cream butter and 175g caster sugar until light and fluffy.
Add eggs, a little at a time, mixing well between each addition.
Sift flour and baking powder into another bowl. Add lemon zest and milk, and fold into batter mixture using a rubber spatula.
Lightly oil a springform cake tin and line with a round of baking paper. Pour in the cake mixture and cook in oven for 40 minutes. Check if ready with a skewer.
When the cake is almost ready, place 5 tbsp caster sugar and the lemon juice in a small saucepan and bring to the boil. Then, while the cake is still hot, pour over the top.
Serve the cake warmish with a little cream on the side. Enjoy!