Mix 100g sugar and 60ml lemon juice for the soaking syrup and bring to a boil
Combine zest of 2 lemons, 220g granulated sugar, 3 large eggs, 115g double cream, 185g cake flour, ½ tsp baking powder, pinch of salt, ¼ cup oil, juice of 1 lemon, and 1 tsp lemon extract (optional)
Pour batter into a loaf tin
Bake for 45 to 50 minutes at 175°C (bake time may vary depending on oven settings)
Pour the soaking syrup over the warm cake after baking
