240g eggs (about 4 large)

240g soft butter

240g caster sugar

240g self-raising flour

2 lemons (finely grated zest and juice)

115g white sugar

150g icing sugar and juice of 1-2 limes

• Beat the 240g caster sugar with the soft butter until light and fluffy and then gradually add the eggs.
• Sieve the flour and add along with the grated lemon zest.
• Line a baking tray or foil oven tray (20cm l x 30cm w x 4cm d) with non-stick paper and fill with your sponge mix, smooth over. Bake 175c for 30 mins.
• Heat the remaining 115g sugar with the lemon juice, stir till it dissolves.
• When cake come out of oven, pour over this lemon syrup, so it covers cake evenly. Cool.
• Sieve icing sugar and mix in lime juice. Pour this over cake once it is cold.

This sponge is especially nice served with some home-made lemon curd, or lemon cream.