Bake at about 185 C (or 350 F) for about 30 minute.
Mix the juice of the lemon with the half cup of sugar and pour it over the hot cake as soon as you take it out of the oven.
As ovens vary, check that the cake is cooked by inserting a skewer into it when you think it is cooked. If the skewer comes out clean, it is cooked, but if the skewer comes out gloopy, it needs a bit more baking. If you haven’t got a skewer, use a small sharp knife.