-FOR THE CAKE-
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
FOR THE SYRUP
175 g Caster sugar; (6oz)
3 Lemons; juice only
4 tb Water
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.
Yields
8 servings