Crunchy Lemon Syrup Cake
Ingredients :
Makes 8 servings.
- 3 oz · Self-raising flour
- 3 oz · Caster sugar
- 3 oz · Butter or margarine; soften
- 2 medium · Eggs
- 1 Lemon, grated rind
- For the TOPPING:
- 3 oz · Granulated sugar
- 1 Lemon, juice
Method / How to Make :
- 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.
