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Calories per serving 105.

For the topping

1. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C. Line a 9 hole bun tin with paper cases.

2. Sift the flour into a bowl. In a separate mixing bowl beat the margarine and caster sugar together until you have a pale and fluffy mixture. Add the beaten egg, lemon zest and lemon juice with 1 tablespoon of the flour and mix well.

3. Add the remaining flour to the lemon mixture and fold it in thoroughly. Divide the mixture between the paper cases and bake for 15 minutes, until the sponges are springy to the touch.

4. While the cakes are still warm, mix the lemon curd with the boiling water and brush this over the surface of the cakes. Allow them to cool before serving.

8.0

1 comments Comments on this recipe posted by H3VA X @ 01:44PM, 7/03/08 I feel that the recipe itself is good,, as it says the time to make [[ i.e preparations and the cooking time]], also it has the amount of cakes it makes.. Thanks cookitsimply for helping me make lovely cakes. <3 btw,, plz write back if uve got any hot guys that help create the recipes lol..x Heading: Comments: Name:

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