LEMONADE CAKE

FOR THE SYRUP;

1/2 cup sugar

3/4 cup fresh lemon juice

FOR THE CAKE;

3/4 cup (1 1/2 sticks butter at room temperature

1 cup sugar

1 1/2 tsp. lemon zest

2 large eggs

1 3/4  cups self rising flower

Combine the sugar and lemon juice in a small pot.  Cook on stove top for a few minutes over medium-high heat, stirring occasionally, until sugar dissolves.  Let cool while you prepare and bake the cake.

Preheat the oven to 250 degrees.  Butter or spray an 8 inch square baking pan. Beat the butter until smooth with an electric mixer.  Add the sugar and leon zest, and beat until fluffy.  Beat in 1 egg, then half the flour; repeat.  Pour the batter into prepared baking pan.  Bake the cake until a tester inserted into the center comes out clean, aabout 25 minutes.

Using a slender wooden skewer, poke holes all over the top of the cake.  Spoon the syrup over cake in several additions, allowing it to be absorbed each time.  Cool cake completely.  It can be made a day ahead and stored at room temperature.  Serve with Cool Whip if desired.