1/2 cup (4 oz) 125 g caster sugar (superfine granulated)
4 oz (110 g) soft margarine
2 1/4 cups (8 oz) 225 g self raising (self rising) flour
grated rind and juice of 1 lemon
2 tbsp milk
1 egg
4 oz (110 g) soft margarine
2 1/4 cups (8 oz) 225 g self raising (self rising) flour
grated rind and juice of 1 lemon
2 tbsp milk
1 egg
for the topping
juice of 1/2 large lemon
2 tbsp caster sugar (superfine granulated)
2 tbsp caster sugar (superfine granulated)
method
1. Preheat the oven to 350°F (180°C) gas mark 4.
2. Cream the sugar and margarine well, then add the flour, lemon rind and juice, milk and egg and beat well.
3. Grease and base-line a deep 7 inch (17.5 cm) tin and spoon in the mixture, levelling the top.
4. Bake for 45 minutes or a skewer inserted in the centre of the cake comes out clean.
5. To make the topping, melt the 2 tbsp caster sugar in the lemon juice, prick the top of the cake with a fork or skewer and pour over the juice and sugar while the cake is still in the tin.
Leave to cool and then turn out.
2. Cream the sugar and margarine well, then add the flour, lemon rind and juice, milk and egg and beat well.
3. Grease and base-line a deep 7 inch (17.5 cm) tin and spoon in the mixture, levelling the top.
4. Bake for 45 minutes or a skewer inserted in the centre of the cake comes out clean.
5. To make the topping, melt the 2 tbsp caster sugar in the lemon juice, prick the top of the cake with a fork or skewer and pour over the juice and sugar while the cake is still in the tin.
Leave to cool and then turn out.
serving amount
serves 6-8
rate this recipe
6.2
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