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: 2013-04-20
Search for top chefs by name
Chat and participate with others in our online recipe and cooking related discussion groups.
Looking for a long lost recipe?
Post a recipe request and our community will help hunt it down for you.
Recipe Tips, Advice and How To Guides along with informative commentary about food and recipe preparation.
Helpful articles about how to cook, cooking, food and recipes....55 articles Laurie's Word on Herbs
Laurie resides in Nova Scotia, Canada. With Italian roots, her love for cooking ...51 articles Mark R. Vogel
Mark R. Vogel received his doctorate in clinical psychology from Yeshiva Universi...117 articles