Preheat oven 180ºc / gas 4 and grease a 23cm (9in) cake tin.
Mix together the caster sugar and margarine until pale and creamy.
In a large bowl, sift the flour and baking powder together
Then add a third of the eggs and mix, then add third the sifted flour and mix together, repeat until all combined Top tip: mix the eggs and flour in with a spoon, using an electric whisk may result in your cake not rising.
Add the zest of 1 lemon and chocolate chips and mix together.
Spoon the mixture into a greased tin and bake for 25 - 30mins until golden. Top tip: the cake should spring back if pressed gently in the middle.
When the cakes baked, remove from the oven and whilst the cake is still warm, make the drizzle. In a small pan, mix the juice of 2 lemons and granulated sugar and over a medium heat, stir until you have a syrupy texture.
Poke holes all over the sponge with a skewer, almost to the bottom. Take the syrup and carefully pour all over the cooling sponge.
Allow to cool, then cut and enjoy with a cuppa tea.
