Just made this with the intention of freezing it and I think I may scoff the lot before it gets that far...
175g caster sugar
125g butter
2 eggs
zest and juice of 1 or 2 lemons
175g self raising
4 tbsp milk
100g icing sugar (for the syrpu)
Preheat oven to 180c/gas 4. Line a 2lb loaf tin with greaseproof paper.
Cream butter and sugar, add eggs and zest and beat well. Add flour and then the milk. pour into prepared tin and bung on the oven for 45 minutes (until well risen and golden on top). It may well sink a little when you take it out.
After about 40 minutes, put juice of 2 lemons and 100g icing sugar into a saucepan. Heat and stir until the sugar has dissolved.
When the cake is cooked (after 45 mins), as soon as you take it out of the oven, puncture it all over with a knife and spoon over the lemon syrup making sure it goes all over.
Leave until completely cool before you turn it out else it might crumble.
It is heavenly.