| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Sainsbury13, Sainsbury’s | 8 | servings | |
INGREDIENTS
| 3 | md | Size eggs |
| 175 | g | Butter; (6oz) |
| 175 | g | Caster sugar; (6oz) |
| 175 | g | Self raising flour; (6oz) |
| 1 | Lemon; grated rind and | |
| ; juice | ||
| 175 | g | Caster sugar; (6oz) |
| 3 | Lemons; juice only | |
| 4 | tb | Water |
INSTRUCTIONS
FOR THE CAKE FOR THE SYRUP Preheat the oven to 180 C, 350 F, Gas Mark 4. Grease and line the base of a deep 20cm (8 inch) cake tin. Place all the cake ingredients in a large bowl and beat well for 2-3 minutes, until light and fluffy. Pour the mixture into the prepared tin and bake for 1 hour until golden and firm to the touch. Meanwhile make the syrup. Put the ingredients in a pan and heat until the sugar dissolves. Bring to boil and boil for 2 minutes. When the cake is cooked, pour over the hot syrup and leave to soak for 1/2 hour. Notes Serve the cake warm. Converted by MC_Buster. NOTES : A wonderful warm lemon cake with a tangy lemon syrup. Converted by MM_Buster v2.0l.
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