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I am off visiting and I have to take a cake. This is a very old but good recipe, it never fails and everyone loves it. Watch it vanish. You can also use an orange if you do not have any lemons.
6 OZ FLOUR 
5 OZ SUGAR

1 1/2 TEASPOONS BAKING POWDER
1/2 TEASPOON SALT
4 OZ BUTTER
GRATED RIND OF 1 LEMON
JUICE OF 1 LEMON
2 OZ CASTER SUGAR
2 EGGS
LITTLE MILK IF NEEDED
CREAM BUTTER & SUGAR, BEAT IN EGGS ONE AT A TIME. ADD ZEST OF LEMON. FOLD IN FLOUR SALT & BAKING POWDER. ADD THE  MILK IF REQUIRED TO GIVE A HEAVY BATTER CONSISTENCY.

ADD CASTER SUGAR TO LEMON, JUICE STIR WELL AND LEAVE ON OVEN TOP TO WARM

BAKE IN A LOAF PAN AT 350 F. 180 C. MARK # 4 FOR 40-45 MINUTES OR UNTIL CAKE IS COOKED, USE A SKEWER TO TEST, COOKED WHEN SKEWER COMES OUT CLEAN.
PRICK HOLES INTO CAKE WITH SKEWER AND THEN ADD SUGARED LEMON JUICE TO CAKE ALLOWING THE JUICE TO DRIZZLE INTO THE HOLES. LEAVE TO COOL & ENJOY A SLICE WITH A CUP OF TEA OR COFFEE.
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