Extremely moist and very tart with lemon flavour. Keeps well. Serve hot or cold.
Ingredients
125g butter
1 cup castor sugar
grated rind of 1 lemon
3 tab lemon juice
2 large eggs
1 1/4 cups plain flour
1 teaspoon baking powder
1/3 cup milk
Method
Grease cake tin or line with baking paper.
Cream butter with sugar until it is light and fluffy. Add the lemon rind and juice and mix thoroughly. Beat the eggs and add gradually, mixing well. Sift flour with baking powder and stir into the creamed base alternatively with milk.
Pour the mixture into the tin and bake in a moderate oven for 10 minutes.Turn the temperature down slightly and cook for another 45 minutes at 170C or until cake springs back when touched. Remove and let cool for 5 minutes.
While cake is cooking, prepare the syrup:
- 2 tab lemon juice.
- grated rind of lemon juice
- 1/4 cup sugar
Put syrup ingredients into into a small saucepan. Warm and stir gently until sugar is dissolved. When cake is ready, spoon warm syrup over the warm cake and let cool.
Serve as is or with cream.