Recipe - Crunchy Lemon Syrup Cake

3 ounce Selfraising flour
3 ounce Caster sugar
3 ounce Butter or margarine; soften
2 md Eggs
1 Lemon, grated rind

TOPPING
3 ounce Granulated sugar
1 Lemon, juice

Preheat oven to 180oC/350oF. Grease and line a 7in round cake tin. beat
togehter the sugar and margarine until fluffy, beat in the eggs one by one,
then ass sifted flour and lemon rind and beat well. turn into cake tin and
bake for 4045 mins, 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.

Souce: Woman's Weekly (no idea about date). Entered by Anja Wolle June
1996.

Comments(Anja): this is a lovely cake, but the sugar for the topping is too
much, and I think it might turn out better if you used caster (superfine)
sugar. I also used about twice as much lemon juice (4 tb), to achieve a
good coverage. Posted to MealMaster Recipes List, Digest #162

Date: Tue, 11 Jun 1996 15:52:24 +0100

From: Anja Wolle A.C.Wolle@soton.ac.uk