3 large free range eggs
1/2 tsp lemon extract

the finely grated zest of one unwaxed lemon

For the syrup:

6 fluid ounces of boiling water (3/4 cup)

200g of white granulated sugar (1 cup)

2 stalks of fresh lemon grass, cut into chunks

1/2 lemon sliced thickly

First make the cake.  Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 4 cup Bundt pan, or other suitable cake pan.

Sift the flour, baking powder and salt together into a bowl.  Set aside.

Rub the sugar and lemon zest together in a bowl until very fragrant.  Beat the butter and caster sugar together until light and creamy.   Beat in the eggs, one at a time, beating well after each addition.   Beat in the lemon extract.  Whisk in the flour mixture in three parts until well combined.   Spoon the batter into the prepared cake pan.  Smooth the top.   Bake in the heated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Make the syrup while the cake is baking.  Put the boiling water, sugar, lemon grass and lemon slices into a saucepan.  Bring to the boil, then reduce to a simmer.  Simmer over very low heat for 20 minutes.  Strain into a small pitcher, discarding the solids.

Once the cake comes out from the oven, poke it carefully all over the top surface (before turning out) with a toothpick.   Spoon about 1/3 of the lemon grass syrup over top while the cake is still hot, allowing it to soak in.  Tip the cake out onto a  nice plate.  Continue to spoon the rest of the syrup over the top of the cake, every 10 minutes or so, whilst it cools, allowing the syrup to be totally absorbed.  If need be, pour any accumulated syrup off into the pitched and re-spoon until all of the syrup has been absorbed.  Store the cake at room temperature and covered. 

Delicious with fresh summer berries!