FOR THE SYRUP
175 g Caster dough; (6oz)
3 Lemons; juice only
4 tb H2o

Preheat the oven to 180 C, 350 F, Gas Scrape 4.

Grease and line the base of a rich 20cm (8 edge) cake tin.

Place all the cake ingredients in a large bowl and beat well for 2-3
proceedings, until light and fluffy.

Pour the mixture into the prepared tin and bake for 1 hour until golden and
firm to the touching.

Meanwhile make the syrup. Put the ingredients in a pan and heat until the
sugar dissolves. Bring to boil and boil for 2 proceedings.

When the cake is cooked, pour over the hot syrup and leave to soak for 1/2
minute.

Notes Serve the cake tender.