Preheat the oven to 180ºC/350ºF/Gas mark 4, 10 minutes before baking

Lightly grease and line the base of an 18cm/7inch square tin with baking paper

In a large mixing bowl, cream the butter or margarine and caster sugar until soft & fluffy

Beat the eggs, then gradually add a little of the egg to the creamed mixture, adding a tablespoon of flour after each addition

Finely grate the rind from one of the lemons and stir into the creamed mixture, beating well until smooth

Squeeze the juice from the lemon, strain, then stir into the mixture

Spoon into the prepared tin, level the surface and bake in the preheated oven for 25-30 minutes

Using a zester, remove the peel from the other lemon and mix with 25g/1oz of the granulated sugar and reserve

Squeeze & strain the juice into a small saucepan, add the rest of the granulated sugar and heat gently, stirring occasionally

When the sugar has dissolved, simmer gently for 3-4 minutes until syrupy

Once out of the oven, prick the cake with a cocktail stick or fine skewer

Sprinkle the reserved lemon zest & sugar mixture over the top of the cake, drizzle over the syrup and leave to cool in the tin

Cut into squares and serve