Lemon Cake

170g (6oz) Self Raising Flour
170g (6oz) Margarine
225g (8oz) Caster or soft brown Sugar
2 Large Eggs, beaten
1 Lemon

Pre-heat oven to 190°C; 375°F: Gas 5
Grease an 8 inch by 10 inch baking tin.
Cream the margarine and 170g (6oz) of sugar in a bowl until soft and fluffy.
Gradually add the beaten eggs into the creamed mixture.
Fold in the flour and the grated lemon rind.
Spread the mixture evenly in the tin.
Bake for 30 to 40 minutes until springy when touched.
While the cake is cooking place the lemon juice and remaining caster sugar into a small saucepan and heat until warm but not boiling.
When the cake has cooked prick the top with a fork and spoon the syrup over the cake.
Allow the cake to cool in the tin.

Baking Recipes

Lemon Cake