Start cooking about 1h before serving.
10 slices
Line a 2 lb. tin with baking paper.
Heat the oven at 180 degrees.
Beat the sugar and butter until creamy and then add the lemon zest to the mix. In another bowl mix the flour with the baking powder. Combine the butter with the eggs and flour adding one egg and 2-3 tbsp of flour at a time and mixing well so that the batter does not split.
Spoon in the prepared tin, level the top and bake for 45-50 mins. Cool in tin until slightly warm.
Mix the lemon juice with the caster sugar to make a drizzle. When the cake is just warm, prick it all over with a skewer and pour the drizzle over it. Leave in tin until completely cool.