I am adding this recipe at the request of my daughter. The cake itself is not difficult to make, but care must be taken with the lemon syrup.
175g (6oz) Sugar
150g (5oz) margarine (softened)
175g (60z) Self Raising Flour
125ml (4fl oz) Milk
Grated Rind of one Lemon
150g (5oz) Icing Sugar
50 ml (2 fl oz) fresh lemon juice
Set oven to 180 deg C, 350 deg F or Gas Mark 4.
Line a 2lb loaf tin or use baking parchment tin liners available from Lakeland Ltd (www.lakeland.co.uk) for a professional finish.
Whisk eggs and sugar together until thick and creamy. Add small amounts of margarine at a time beating just enough to mix the margarine. Over mixing will result in a heavy cake. When all the fat has been added the mixture will look like mayonnaise. Sift in the flour and add the milk and grated lemon rind. Stir the mixture gently until it is smooth. Again do not over mix.
Put the mixture into the prepared tin and cook in the oven until golden brown and a skewar comes out clean.
When baked leave the cake in the tin and make the syrup by heating the icing sugar and lemon juice in a small pan until a clear syrup is formed. Do not allow the mixture to boil as it will crystallise.
Using the skewar, make holes all over the top of the cake and pour over the hot syrup. Leave until completely cold before removing from the tin. Store in an airtight container in a cool place or the fridge.
This cake should be eaten within a week (This I find is not usually a problem).