Preheat oven to 180C. Grease and flour (or line) 2 x 20cm sandwich cake tins.
Cream the butter and sugar with an electric whisk if possible, or a normal whisk - or wooden spoon. A few minutes will do.
Add the rest of the ingredients gradually and mix. Try not to mix too much, just enough to combine.
Pour into two tins and bake for 25 minutes. Stick a metal skewer in to see if it's done. If it's wet then pop it back in for 5 minutes more.
Let it cool until you can handle the tin, and tip out onto a cooling rack.
When cool, spike holes with a skewer into both layers. Mix the sugar and lemon juice and pour over as evenly as you can. You may feel it is too much, but the cake will soak it up, don't worry. Let them stand a while, then sandwich with the creamy filling.
Enjoy huge wedges with large cups of tea.