Lemon Crunch Cake

• 1/2 cup butter
• 3/4 cup sugar
• 2 eggs, beaten
• Zest of 1 lemon
• 1 1/2 cup self-raising flour, sifted
• 1/4 cup milk
• Juice of 1 lemon
• 1/2 cup sugar

Heat oven to 350 F. Grease and 8 x 8 pan. In a bowl, cream butter and sugar until light and fluffy. Gradually beat in eggs. Stir in lemon zest. Fold in flour, alternately with milk. Pour batter into prepared pan and level surface with a metal spatula. Bake about 30 minutes until well-risen and pale golden. While cake is baking, make topping. In a bowl, mix together lemon juice and sugar. Spoon sauce over hot cake. Leave cake in pan until completely cold, then turn out and cut into squares.