Crunchy Lemon Syrup Cake
Yield
1 cakePrep
15 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
self-rising flour
|
|
| 3 | ounces |
sugar
|
|
| 3 | ounces |
butter
or margarine, softened |
|
| 2 | medium |
eggs
|
|
| 1 | each |
lemon
grated rind from |
|
| topping | |||
| 3 | ounces |
sugar
granulated |
|
| 1 | each |
lemon
juice from |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
self-rising flour
|
|
| 86.7 | ml/g |
sugar
|
|
| 86.7 | ml/g |
butter
or margarine, softened |
|
| 2 | medium |
eggs
|
|
| 1 | each |
lemon
grated rind from |
|
| topping | |||
| 86.7 | ml/g |
sugar
granulated |
|
| 1 | each |
lemon
juice from |
|
Directions
Preheat oven to 350℉ (180℃).
Grease and line a 7 inch round cake tin.
Beat together the sugar and margarine until fluffy.
Beat in the eggs one by one, then add sifted flour and lemon rind and beat well.
Turn into cake tin and bake for 40 to 45 minutes 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.
