While the cake is baking, blend the lemon juice with the remaining 1/4 cup sugar in a small bowl and set aside.
Remove the cake from the oven and allow it to cool in the pan for 5 minutes.
Invert the cake onto a cooling rack. HAHAHAHAHAHAHAHA
My suggestion here would be to butter and flour the pan very generously.
Place the wire rack onto a rimmed baking sheet and brush the warm cake all over with the lemon syrup, letting the syrup soak in as you go.