Lemon Gin Cake

Another of my nana's wonderful recipes.  This is beautifully moist and a favourite in our family (any excuse for a bit of alcohol!)

200g butter, softened
1 1/2 cup caster sugar
zest of 2 lemons
4 eggs
3 cups flour
2 tsp baking powder
3/4 tsp salt
1 cup milk (room temperature, not straight from the fridge)

topping:
1/2 cup caster sugar
juice of 2 lemons
4 Tbs gin

Preheat oven to 160 degrees C (fanbake, a bit hotter if you don't have fan bake).  Line the base of a 24 cm springform cake tin with baking paper, brush sides with melted butter and dust lightly with flour.
Cream butter, sugar and lemon zest until light and fluffy.  Beat in the eggs one at a time.  Sift the flour, baking powder and salt together and fold carefully into the egg mixture.  Add the milk and stir gently.  Pile the batter into the prepared tin and bake for 50-60 minutes or until cake shrinks from the sides of the tin. 
While the cake is baking, prepare the topping.  Stir the sugar, lemon juice and gin together.  When the cake is removed from the oven, pour the topping over the hot cake and allow to cool.

Serve with yogurt cream (1/2 cup whipped cream & 1/2 cup thick greek yogurt folded together)