1.Preheat oven to 200°C (180°C fan-forced). Grease a 25cm round cake pan and line base with baking paper.
2.Using an electric mixer, beat together sugar and butter until pale and creamy. Add eggs, one at a time, beating well after each addition. Beat in grated lemon rind. Fold in combined flour and baking powder alternately with lemon juice, beginning and ending with flour.
3.Pour into prepared pan and bake for 10 minutes. Reduce oven to 170°C or 150°C fan and bake for another 20 minutes, until a skewer inserted comes out clean.
4.Make Lemon Syrup. Heat juices in a saucepan on medium. Add icing sugar and whisk until dissolved. Simmer for 5 minutes, until syrupy. Pour half of syrup carefully over warm cake and set aside to cool. Add rind to remaining syrup and simmer for another 5 minutes.
5.Serve cake cut into wedges with extra syrup and a dollop of thick cream, if you like.
For a clearer result, the syrup is made with pure icing sugar, not icing sugar mixture, which contains cornflour.Note