Moist lemon chiffon cake (Baking Fridays)

Found some sorry looking shrinking lemons in the fridge, what's better than turning them into a yummy dessert. I have tried this receipe twice and it seems to be consistently delicious, would think it works with limes as well, so enjoy!

Ingredients:
Lemon cake:
125g/4oz butter cubes (softened in room temperature)
175g/6oz caster sugar
175g/6oz self raising flour
1 tsp bicarbonate of soda (baking powder)
2 large eggs
1-2 lemons
65ml milk
Lemon sauce:
3 tbsp caster sugar
Juice from lemons 

Instructions:
1. Preheat oven 180 degrees - mine is a fan oven.
2. Grease (with a butter wrapper) and line a loaf tin with grease proof paper.
3. Sift the self raising flour - love my new Habitat sift for lazy people.

4. Combine butter cubes and caster sugar in a large bowl - as you can tell I don't like getting my fingers greasy, so I used a whisk for this but carefull not to get it everywhere.
4. Add the other cake ingredients to the butter sugar mix and whisk until smooth - it'll be quite runny.
5. Pour mixture into the prepared tin and bake in the preheated oven for 45-50 minutes. You can tell that the cake is cooked by poking it with a mental/wooden stick, it should come out clean without any dough stuck to it.
6. Make the lemon sauce by dissolving the lemon juice with the caster sugar.
7. When the cake is cooked, don't remove the tin. Slice the top and pour on the lemon sauce to add flavour. 

8. Cool the cake in the tin to keep the moisture in.