fat for greasing
2/3 cup (150 g) 5 oz butter or margarine
2/3 cup (150 g) 5 oz sugar
4 eggs
2 cups (200 g) 7 1/2 oz flour (All purpose)
2 X 5ml spoons baking powder
a pinch of salt
grated rind of 1 lemon
caster sugar (superfine granulated) for dredging
2 thin slices candied or glace citron peel
2/3 cup (150 g) 5 oz butter or margarine
2/3 cup (150 g) 5 oz sugar
4 eggs
2 cups (200 g) 7 1/2 oz flour (All purpose)
2 X 5ml spoons baking powder
a pinch of salt
grated rind of 1 lemon
caster sugar (superfine granulated) for dredging
2 thin slices candied or glace citron peel
method
1. Grease and line a 15 cm cake tin.
2. Cream the fat and sugar together until light and fluffy.
3. Beat the eggs until liquid and add gradually to the creamed mixture, beating well after each addition.
4. Sift the flour, baking powder and salt together, and fold into the creamed mixture.
5. Mix in the lemon rind. Mix well.
6. Turn into the tin. Dredge the top with caster sugar.
7. Bake in a moderate oven, 180°C, Gas 4, for 20 minutes, then lay the slices of peel on top.
8. Bake for a further 45-50 minutes.
2. Cream the fat and sugar together until light and fluffy.
3. Beat the eggs until liquid and add gradually to the creamed mixture, beating well after each addition.
4. Sift the flour, baking powder and salt together, and fold into the creamed mixture.
5. Mix in the lemon rind. Mix well.
6. Turn into the tin. Dredge the top with caster sugar.
7. Bake in a moderate oven, 180°C, Gas 4, for 20 minutes, then lay the slices of peel on top.
8. Bake for a further 45-50 minutes.
rate this recipe
9.2
out of 10
23 users have helped to rate this recipe.
more information
  |
  |
  |
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
