Adapted from the Good Housekeeping Cookery Book, because I’m actually incapable of following a recipe without changing something. This version is slightly less sweet and more dry, with a few changes to the baking procedure to reduce the burning around the crust of the cake. Once again, the measurements are in cups since I still don’t own any scales.
Microwave 3/4 cup of baking margerine on low for about 30 seconds (or place in a bowl of hot water) until softened. Add 3/4 cup sugar and whisk vigorously until light and fluffy (about 2 minutes using an electric whisk). Beat in 3 eggs, the zest of 1 large lemon and half of its juice. Fold in 1 cup flour and 1/2 tbsp baking powder, and spoon into a greased 1 litre loaf tin or a large cake tin. Bake at 180°C for 30 minutes then turn down to 160°C for a further 15-25 minutes or until a knife inserted into the centre of the cake comes out clean. Leave to cool upside down for 15 minutes then turn upright again pierce the cake liberally with a skewer or fork. Stir the rest of the lemon juice, the zest of half a lemon if you have it and 2-3 teaspoons of sugar into a slurry (there’s no need for the sugar to dissolve). Drizzle the mixture over the cake. Allow the cake to cool completely before serving.