Crunchy Lemon Syrup Cake

3 oz self rising flour
3 oz sugar -- super fine
3 oz butter or margarine -- softened
2 medium egg
1 lemon rind -- grated
3 oz sugar -- super fine
3 1/2 tablespoons lemon juice

Beat together the sugar and margarine until fluffy, 

beat in the eggs one by one, then add sifted flour and lemon rind and beat well. 

Turn into cake tin and bake for 40-45 minutes, 

until golden and risen and inserted skewer comes out clean.

TOPPING:

Sprinkle sugar over top of hot cake, and spoon juice over. 

Cool in tin.