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Crunchy Lemon Syrup Cake
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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3 Oz Self-Rising Flour
3 Oz 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 add 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.
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