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Crunchy Lemon Syrup Cake

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Submitted by Grace

YIELD

1 cake

PREP

15 min

COOK

45 min

READY

1 hrs

Ingredients

3 86.7
OUNCES ML/G SELF-RISING FLOUR
3 86.7
OUNCES ML/G SUGAR
3 86.7
OUNCES ML/G BUTTER
or margarine, softened
2 2
MEDIUM MEDIUM EGGS
1 1
EACH EACH LEMON
grated rind from
topping
3 86.7
OUNCES ML/G SUGAR
granulated
1 1
EACH 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 115g (4.1 oz)
Amount per Serving
Calories 372 47% from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 138mg 46%
Sodium 295mg 12%
Total Carbohydrate 16g 16%
Dietary Fiber 0g 2%
Sugars g
Protein 8g
Vitamin A 13% Vitamin C 18%
Calcium 6% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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