Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add in lemon rind. Add in flour and milk and pulp to form a dropping consistency. Pour mixture into a greased and lined 20 cm square tin.
Bake at 180 degrees C. for 30 to 40 minutes until a skewer comes out clean when tested.
Remove from oven and pour over prepared syrup by combining syrup ingredients and heating gently without boiling. Pour mixture over the cake.
First published: 1996-01-27 last updated: 2014-12-16
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