Preheat oven to 180 degrees C. Melt the butter and 100g of sugar until sugar is dissolved. Add the grated rind of the lemons. Cool.
Whisk the egg and whisk into the butter/sugar mixture. Sift the flour and fold into the batter.
Pour into a well greased 18cm square cake tin and bake at 180 degrees for 30 minutes or until just firm.
In the meantime, squeeze the juice from the lemons add the 25g sugar and heat to dissolve the sugar. When the cake is ready , prick the top of the cake all over with a fork and pour the warm lemon juice over the cake. Cut into squares and eat warm or cold.
Altered ingredient amounts.
Double amounts and cook in same size tin.
Add a little cointreau liqueur or similar to lemon juice to drizzle over the cake. Best lemon cake ever served as a dessert with custard and cream! - 27 Oct 2010