Crunchy Lemon Syrup Cake Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3 ounce: Self-raising flour,
3 ounce: Caster sugar,
3 ounce: Butter or margarine, soften
2 medium: Eggs,
1: Lemon, grated rind
TOPPING
3 ounce: Granulated sugar,
1: Lemon, juice
Directions:
Preheat oven to 180oC/350oF. Grease and line a 7in round cake tin.
beat togehter the sugar and margarine until fluffy, beat in the eggs
one by one, then ass sifted flour and lemon rind and beat well. turn
into cake tin and bake for 40-45 mins, until golden and risen and
inserted skewer comes out clean.
TOPPING:
Sprinkle sugar over top of hot cake, and spoon juice over. Cool in
tin.
Souce: Womans Weekly (no idea about date). Entered by Anja Wolle June
1996.
Comments(Anja): this is a lovely cake, but the sugar for the topping
is too much, and I think it might turn out better if you used caster
(superfine) sugar. I also used about twice as much lemon juice (4
tb), to achieve a good coverage.
Source from luhu.jp
beat togehter the sugar and margarine until fluffy, beat in the eggs
one by one, then ass sifted flour and lemon rind and beat well. turn
into cake tin and bake for 40-45 mins, until golden and risen and
inserted skewer comes out clean.
TOPPING:
Sprinkle sugar over top of hot cake, and spoon juice over. Cool in
tin.
Souce: Womans Weekly (no idea about date). Entered by Anja Wolle June
1996.
Comments(Anja): this is a lovely cake, but the sugar for the topping
is too much, and I think it might turn out better if you used caster
(superfine) sugar. I also used about twice as much lemon juice (4
tb), to achieve a good coverage.
Source from luhu.jp
Tags
Cakes