3 oz Self-raising flour
3 oz Caster sugar
3 oz Butter or margarine; soften
2 md Eggs
1 Lemon, grated rind
TOPPING
3 oz Granulated sugar
1 Lemon, juice
Preheat oven to 180oC/350oF. Grease and line a 7in round cake tin. beat
togehter the sugar and margarine until fluffy, beat in the eggs one by one,
then ass sifted flour and lemon rind and beat well. turn into cake tin and
bake for 40-45 mins, until golden and risen and inserted skewer comes out
clean.
TOPPING:
Sprinkle sugar over top of hot cake, and spoon juice over. Cool in tin.
Souce: Woman’s Weekly (no idea about date). Entered by Anja Wolle June
1996.
Comments(Anja): this is a lovely cake, but the sugar for the topping is too
much, and I think it might turn out better if you used caster (superfine)
sugar. I also used about twice as much lemon juice (4 tb), to achieve a
good coverage.
Yields
8 Servings