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If life gives you lemons grease and line either a 2lb loaf tin or 7in deep cake tin. Preheat oven to 160 C.
Beat together 6oz soft margarine, 6oz caster sugar, 2 eggs, 6oz self raising flour, level teaspoon of baking powder, grated rind of 1 lemon and enough milk to make a fairly soft consistency.
Put into tin and bake for about 50/60 mins until well risen and springy to touch.
Mix together 4 level tablespoons caster sugar and 3 tablespoons lemon juice in a pan over very low heat.
As soon as cake comes out of oven prick top of cake with needle and pour syrup over it. Leave to cool in tin for 10 minutes then transfer to rack to finish cooling
If you like icing you can also mix lemon juice and sifted icing sugar to make a thin icing and drizzle it in a zigzag pattern over the top of cooled cake.
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