Tangy Lemon Cake
Over a year ago
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Ingredients
- 4oz Butter
- 6oz caster sugar
- Grated rind and juice of 2 large lemons
- 2 Beaten Eggs
- 4 tablespoons milk
- 2oz granulated sugar
Accompaniment
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Description
A delicious tangy lemon cake
Method
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1
1) Mix the butter, caster sugar and lemon rind until they are fluffy, gradually beat in the eggs.
2) Mix in the flour and add about 4 tablespoons of milk to soften the mixture. The mixture should drop off the spoon when lightly shaken.
3) Grease a 2lb loaf tin ready for the cake mixture to be poured in.
4) Bake at Gas mark 4 for 45 minutes until risen and golden, firm on top and shrinking from the tin.
5) Just before the cake is ready to come out of the oven prepare the lemon syrup. Heat the lemon juice and granulated sugar gently until the sugar is dissolved.
6) As soon as the cake is out of the oven pierce the cake with a skewer, pour over the syrup and leave until cold.
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