I just want to point out that I don't have a real hubby anymore - instead I have a work hubby - we've travelled most of the world together and have put the world to rights over many pints of wine over the past few years but it's the perfect 'marriage' - I nag him and keep him on the straight and narrow, make sure he gets on the right plane to the right country and take cakes to work and he creates the most amazing spreadsheets which make my work life so much easier and buys me drinks! And no dirty socks or bad habits to put up with or anything!
So, to the Lemon Cake (in Imperial measurements I'm afraid) - I've been using this recipe for over 25 years!
4 oz of soft margarine or butter (1/2 cup)
6 oz of sugar (3/4 cup)
6 oz self raising flour (3/4 cup)
1 lemon, finely grated and juiced
2 large eggs
4 tbspns milk (1/4 cup)
extra cup of sugar for topping
Line a tin with baking parchment (I use a 9inch square tin but you can use a round one or a loaf tin - it doesn't really matter, you may just have to adjust the cooking time - it's not that fussy a cake and any old cooker will do, Deb!)
Cream the sugar and butter together, mix in the lemon rind and eggs. Mix in the milk and then fold in the flour. Spoon the mixture into the lined tin and smooth. Bake at 180 C, 350 F (no idea about gas I'm afraid!) for approx 25 minutes. It should be golden and starting to come away from the sides of the tin and when pressed lightly with your finger it should spring back.
While the cake is cooking make the topping by mixing the extra 1/2 to 1 cup of sugar (depending on how much juice you've got out of the lemon) with the lemon juice in a small saucepan. Bring to the boil, stirring all the time until the syrup starts to thicken - but not colour. Put to the side and when you take the cake out of the oven spoon the syrup evenly over the top of the cake. It will sink into the top of the sponge and once cool it will be moist and slightly sugary crunchy on the top. Of course, you can make more syrup if you like your cake really sticky and adjust the sugar to juice ratio to suit your sweet or sour tooth.
Cut into squares/slices/bar/chunks - whatever takes your fancy - it won't be around for long I promise you!