Preheat the oven to 180C/350F/Gas4 Grease and line a 9" cake tin
Cream the butter and sugar until they are light and fluffy.
Break the eggs into a jug and whisk. Now add some to the sugar and butter and beat in, add some of the flour and stir, do this till you finish all the flour and eggs.
Grate the zest off one lemon and add this, also add one teaspoon of the ginger syruup and the finely chopped preserved ginger. Squeeze the juice from the lemon and add this as well. Now stir to combine and pour the batter into the prepared tin.
Bake for approximately 30-35 minutes or until risen and golden and a skewer inserted in the centre comes out clean.
Leave the cake in the tin to cool.
Zest the second lemon and put the zest in a little dish along with half of the granulated sugar.
Squeeze the juice from the lemon and put this along with the remaining granulated sugar and the other teaspoon of ginger syrup into a small pan and heat slowly to dissolve sugar, raise temperature and then simmer for 5 minutes until you get a lemony syrup.
Now take a small skewer or toothpick and prick the cake surface all over. Spoon on the syrup so it will get into those little holes and then sprinkle the mixed zest and sugar on top.