1.
Grease and line 20cm deep cake tin. Preheat oven to 160 degrees C.
2.
Beat together the butter, caster sugar, eggs, self-raising flour, baking powder, the lemon rind and enough milk to make a fairly soft consistency.
3.
Put into tin and bake for about an hour until well risen and springy to touch.
4.
Mix together icing sugar and 3 tablespoons lemon juice in a pan over very low heat.
5.
As soon as cake comes out of oven prick top of cake with fine skewer and pour the icing/syrup over it. Leave to cool in tin for 10 minutes then transfer to rack to finish cooling.
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