For the lemon, I turned to a trusted recipe that is easy-as-pie as you simply throw all the ingredients into the food processor together. I altered it slightly by including some orange rind and juice as well as the lemon. It was, I think, a good adjustment to make.
6oz caster sugar
6oz self-raising flour
1 level teaspoon baking powder
2 large eggs
Grated rind of 1 large or 2 small lemons (or replace for one lemon and one orange)
2 1/2 fl oz milk
1. Pre-heat oven to 180C. Grease and line a loaf tin.
2. Place all ingredients in the food processor and whizz until smooth. Yes, really.
3. Pour into prepared loaf tin and bake for 40-45 minutes, until a skewer comes out clean.
4. Whilst baking, prepare the syrup. Dissolve 3 tablespoons of sugar in the juice of the lemons (and oranges) that you grated for the cake. Heat until starts to bubble.
5. Remove cake from oven and prick all over with a skewer. Pour over the lemon syrup. Leave in tin until cool. Sprinkle with a little sugar if desired.The cake is deliciously moist and keeps fairly well in an airtight tin. Not that we got the chance to discover - we made short work of both cakes on day one and finished the rest in our respective offices the next day!Both were delicious, though the ginger perhaps a touch more photogenic...!