Crusty Lemon Butter Cake

I begin by admitting I have not yet made this recipe. Yet is the operative word. It comes from my Irish friend Mags, who had her dear friend Niqi guest-blog and share the recipe from an elderly friend, Gran Caster. Isn't that a delightful name? Gran Caster (short for Granny) -- it should be in a short story. Anywho, getting back to the food of the moment ...

Shamelessly stealing this photo from Mags's blog!!

Here's the recipe for Crusty Lemon Butter Cake. I post it here so I will have a record of it I can easily find under my "Cooking" page above. I love a good lemon cake, one that tastes strongly of lemon, and not just sugar. Will this recipe meet that standard? I hope to make it this weekend for a church snack, and we shall see!

Batter:
3/4 cup of butter
3/4 cup super-fine sugar (crush regular white sugar in a blender to make this)
2 eggs
3/4 cup self-rising flour

Drizzle:
1/2 cup super-fine sugar
juice of one lemon

Preheat oven to 350 degrees. Butter and line (or flour) an 8" square cake pan.
Melt butter in large bowl. Stir in sugar until dissolved. Beat eggs in a separate bowl. Gently stir in eggs and flour into butter mixture. Do not over mix. Pour into cake pan and bake for 40 minutes.

Dissolve sugar into lemon juice. Drizzle over warm cake. Cool, and cut into 16 squares.

I'm wondering if the addition of lemon zest would heighten the lemony flavor? I may do that -- some zest into the batter, and then some sprinkled on top of the lemon drizzle at the end. I'll keep you posted!