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Heat the oven to 185C (165C fan)/360F/gas 4½. Pour the syrup into a 18cm x 28cm x 5cm baking dish, or similar, add 50ml boiling water, mix well and set aside.
In a stand mixer, food processor or large bowl with a wooden spoon, beat the butter, sugar, lemon zest and a pinch of salt until pale and creamy.
Add the eggs one at a time, mixing well after each addition; if the mixture starts to curdle, add a spoonful of the flour.
Mix in the flour and baking powder to make a smooth batter, then stir in the lemon juice.
Spread the batter evenly over the treacle mixture, then cover the dish with foil, sealing the edges to trap the steam.
Bake for 35 minutes, until a skewer inserted into the centre comes out clean.
Remove the foil and serve hot, ideally with custard.