• Grease and line your nonstick cake tin. Preheat oven to 350°F
• in a large bowl add the butter and sugar, mix together until fluffy. around 3-5 minutes. Add the eggs until incorporated.
• Add the flour and mix till smooth and then add the zest of two lemons plus the juice of one of them and mix till combined.
• Spoon the batter into your prepared cake tin. Bake for 25-30 minutes. The cake should be golden brown, careful to not over bake it. Test for doneness with a toothpick, it should come out clean.

Syrup

• While the cake is baking you can work on the syrup.
• in a small saucepan. mix the juice of two lemons with the powdered sugar. Place over low heat and stir until the sugar dissolves, then bring it to a boil for 1-2 minutes until you have a light syrupy texture.
• once the cake is out and still warm, using a skewer, poke holes all around the cake, almost to the bottom.
• take the syrup and pour all of it over the top of the sponge cake.
• allow the cake to cool completely before slicing.

icing - if using

• in a small bowl add the powdered sugar and add just enough lemon juice to make an icing consistency of your choice. pour over the completely cooled cake.