Here it is: Mrs. Pettigrew's Lemon Cake 2 large lemons 3 Tbsp. sugar, for topping 1/2 cup butter, softened 3/4 cup sugar 2 large eggs, beaten 3/4 cup flour 1 tsp. baking powder * 6 tablespoons milk - or gin Preheat the oven to 325^F. Grease and line an 8-inch loaf pan with parchment or waxed paper. Grate the lemon rinds and set aside. Combine the juice of 1 lemon with 3 tablespoons sugar in a bowl and set in a warm place until the sugar dissolves and forms a syrup with the juice. Cream the butter and the rest of the sugar together until light and fluffy. Add the beaten eggs, a little at a time, beating well after each addition. Stir in the grated lemon rind, flour, and baking powder; beat again thoroughly (the longer you beat, the softer the cake). Add the milk and beat again. Pour into the prepared pan and bake for at least 1 hour; the cake should spring back when pressed gently in the center. Immediately upon removing the cake from the oven, prick the top with a long, thin skewer (such as a cake tester) and pour the lemon juice-sugar syrup all over the top until completely covered. Cool in the pan to allow the syrup to be soaked up and create a moist and tangy cake. * When I first found this recipe, there was NO baking powder. I stumbled upon the 'correction' many successful cakes later, so I consider the BP optional!