Cake
Cut a rectangle of non-stick baking parchment to fit the base and sides of a 30cm long x 10cm wide x 7cm deep roasting tin. (Long and thin).
Grease the tin and line with the paper pushing it neatly into the corners.
Preheat oven to 160C / 140C fan / Gas mark 2.
Measure all of the ingredients for the cake into a bowl and beat for about two minutes until thoroughly blended.
Turn the mixture into the prepared tin. Level the top gently with the spatula.
Bake in the middle of the oven for about 35/40 minutes or until the cake springs back when lightly pressed and is beginning to shrink away from the sides of the tin.
Leave the cake to cool in the tin for a few minutes then lift out of the tin while still in its lining paper.
Carefully remove the paper and put the cake onto a wire rack placed over a tray.
Topping.
Mix the lemon juice and granulated sugar in a small bowl/plastic measuring jug, to a runny consistency.
Spoon this mixture evenly onto the cake while it is still warm.
Cut into squares when cold and store in an airtight tin.
Note:
I've (Steve) done this a couple of times and both times the duration in the oven has needed to be increased by about fifteen minutes. This may be down to individual ovens but I'd suggest putting the cake in for 40 minutes and checking.
I also pricked mine with a wooden kebab skewer before adding the lemon juice to the top, helps it to soak in.
Make sure there is enough room in the oven, above the cake, for it to rise.