Preheat the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F
Line the tin with a paper liner. Grease the tin (if it needs it) with butter paper (or a little butter on kitchen paper)
Grate the lemons to get the zest. Juice the lemons and sieve to produce 50-60ml juice
For the cake:
Beat all the cake ingredients together thoroughly(Butter, caster sugar, eggs, flour, baking powder, salt, lemon zest.) Optionally leave half a teaspoon of zest for the topping
Spoon the mixture into the tin. Smooth the top with a palette knife and make a slight dip in the centre
Cook for 40-45 minutes until the cake surface springs back when you touch it lightly with your fingertip
While the cake is cooking make the topping
For the lemon topping:
Mix the lemon juice and sugar well
When you take the cake out of the oven, leave it in the tin. Prick the top of the cake with a cocktail stick
Spoon the lemon topping over and leave the cake in the tin to cool
Optionally sprinkle the remaining zest over the cake.