6oz Stork, plus extra for greasing (given that Stork is a brand, I suspect that any butter will do);
6oz self-raising flour;
1 tsp baking powder;
6oz caster sugar;
3 medium eggs;
2 tbsp milk;
Finely grated zest of 2 unwaxed lemons.
For the lemon syrup:
Juice of 2 lemons, strained;
4oz caster sugar.
Preheat the oven to 180C/350F/Gas 4 and grease and base-line a 2lb loaf tin.
Sift the flour and baking powder into a large mixing bowl, add the remaining ingredients and beat with a wooden spoon until smooth. Spoon the mixture into the prepared tin and bake in the preheated oven for 1 hour. Turn out onto a wire rack.
For the lemon syrup, gently heat the lemon juice and sugar in a saucepan until the sugar is dissolved. While the cake is still warm, drizzle the syrup over. Slice and serve warm.