Lemon Syrup Cake

I was given this recipe a couple years ago by my lovely sister-in-law. It was so delicious when she made it, I just HAD to do it myself as well. Unfortunately it is in a format that most Canadians cannot access as it is difficult to find weighing scales and self-raising flour to bake with.

65 g candied lemon peel (optional)
225g unsalted butter, softened
zest of 2 lemons and 2 tbsp lemon juice
225 g castor sugar
4 eggs, beaten
225g self raising flour

For the syrup:
175g castor sugar
juice of 3 lemons, strained
75ml water

1. Preheat the oven to 180 degrees celcius. Grease and baseline a 21.5cm deep cake tin. Finely chop the candied peel if using.
   
2. For the cake, cream together the butter and lemon zest. Gradually beat in the castor sugar followed by the eggs, keeping the mixture stiff. Lastly fold in the flour, candied peel and lemon juice. Spoon the mixture into the prepared tim and bake for abour 1 hour or until golden.
   
3. Meanwhile prepare the syrup. Put the sugar, lemon juice and water in a pan. Warm gently until the sugar disolves, then bring to the boil and bubble for 1 min. Cool.
   
4. As soon as the cake is cooked, turn it out onto an edged dish and immediately spoon over the syrup. Leave for about 30 min for the syrup to soak in. Serve warm with poached fruit.