Preheat the oven to 180 C / Gas 4. Line the base of a 900g non-stick loaf tin with baking parchment and butter the tin well.
Finely grate the zest of the lemons. Put 175g of the sugar in a bowl with the butter, flour, baking powder, eggs and lemon zest. Mix until the mixture is just combined and has a thick smooth texture. Spoon the cake mixture into the tin and level the surface.
Bake for 35 minutes or until well risen and pale golden brown. Test by inserting a skewer into the centre of the cake; if it comes out clean, the cake is done. Remove from the oven and rest in the tin for 5 minutes. Meanwhile squeeze the juice out of the 2 lemons and add to the remaining sugar.
Turn the cake out onto a wire rack set above a tray or plate. Remove the baking parchment and turn the cake the right way up. Make about 50 deep holes in the top of the cake with a skewer.
Slowly spoon half of the sugar lemon mix over the top of the cake. Let stand for 5 minutes and then repeat with the rest of the lemon sugar. Leave to set for at least 1 hour before serving.
Contrary to the previous review, this recipe has worked really well for me. I have made it a few times, and the texture is always fantastic and the taste is great.. I haven't had a problem with it not being cooked through, but then i also always check if it is cooked before removing from the oven.. good food cannot be rushed and I often find I need to let it slowly finish cooking in the middle.. although I don't think that I actually needed to with this one.. Lovely cake - about to make another... - 24 May 2012
Makes a yummy cake but l needed to bake mine about 20 mins longer than stated. Made this twice already, think it will become a family favourite. Might try using the mixture to make buns next time. - 09 Oct 2013