| 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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