6oz self raising flour
6oz caster sugar ( a little extra for glaze)
Beat the butter and sugar together until creamy. Then beat in the eggs. Finally sieve the flour in and mix thoroughly until there are no lumps. Place in a small square/rectangular tray (8×8/9×9) with parchment paper. Bake for approximately 20 minutes at 180 °C.
Once baked, take out of the tray and leave to cool. In the meantime, squeeze the juice from 2-3 lemons into a bowl and add in 3 tablespoons of caster sugar. Mix together. Poke holes in the cake and pour the sugar/lemon juice mix over the cake. This will seep into the cake making it very moist. Finally, mix some icing sugar and lemon juice together to make a thick icing (note you will only need a small bit of lemon juice.) Spread the icing on top of the cake. Use a knife to do this, constantly dipping the knife into water (this will help it spread easier.)
Leave the icing to dry, then slice into even square shapes and serve.