These cake bars have the perfect combination of sweet and sour. Plus because of their relatively small size they make a great and not too indulgent snack!
4oz caster sugar
4oz margarine (at room temperature)
4oz self-raising flour
3 medium eggs
Preheat oven to 200^. Beat eggs together.
Cream butter and sugar until light and fluffy.
Add the egg to the mixture and mix together. Repeat with 3-4 teaspoons of lemon juice, depending on how lemon-y you want your cakes.
Pour mixture into a square or rectangular tray and place in oven for around 20 minutes. Whilst that's baking you can make the 'drizzle' part of the title.
200g of caster sugar
50ml of water
Boil the sugar and water in a pan until the syrup is clear. Let cool for ten minutes and then add two teaspoons of lemon juice. Once cooled pour over cake and once it's absorbed cut the cake into rectangles.
Arrange on plate in however fashion you want, I went for the traditional jenga!