INGREDIENTS
- 2 eggs
- 175 g / 6 oz caster sugar
- 150 g / 5 1/2 oz soft margarine, plus extra for greasing
- finely grated rind of 1 lemon
- 175 g / 6 oz self-raising flour
- 125 ml / 4 fl oz milk
- icing sugar, for dusting
SYRUP
- 140 g / 5 oz icing sugar
- 50 ml / 2 fl oz fresh lemon juice
INSTRUCTION
Preheat the oven to 180’C / 350’F / Gas Mark 4. Grease an 18-cm / 7-inch square cake tin and line with non-stick baking paper.
Place the eggs, caster sugar and margarine in a mixing bowl and beat hard until smooth and fluffy. Stir in the lemon rind, then fold in the flour lightly and evenly. Stir in the milk, mixing evenly, then spoon into prepared cake tin, smoothing level.
Bake in the preheated oven for 45-50 minutes, or until golden brown and firm to the touch. Remove from the oven and stand the tin on a wire rack.
To make the syrup, place the icing sugar and lemon juice in a small saucepan and heat gently,stirring until the sugar dissolves.
Do not boil.
Prick the warm cake all over with a skewer, and spoon the hot syrup evenly over the top, allowing it to be absorbed.
Leave to cool completely in the tin, then turn out the cake, cut into 12 pieces and dust with a little icing sugar before serving.
Making & Baking 