Recipe - Warm Lemon Syrup Cake

FOR THE CAKE
3 md Size eggs
175 g Butter; (6oz)
175 g Caster sugar; (6oz)
175 g Self raising flour; (6oz)
1 Lemon; grated rind and
; juice

FOR THE SYRUP
175 g Caster sugar; (6oz)
3 Lemons; juice only
4 tablespoon Water

Preheat the oven to 180 C, 350 F, Gas Mark 4.

Grease and line the base of a deep 20cm (8 inch) cake tin.

Place all the cake ingredients in a large bowl and beat well for 23
minutes, until light and fluffy.

Pour the mixture into the prepared tin and bake for 1 hour until golden and
firm to the touch.

Meanwhile make the syrup. Put the ingredients in a pan and heat until the
sugar dissolves. Bring to boil and boil for 2 minutes.

When the cake is cooked, pour over the hot syrup and leave to soak for 1/2
hour.

Notes Serve the cake warm.

Converted by MC_Buster.

NOTES : A wonderful warm lemon cake with a tangy lemon syrup.

Converted by MM_Buster v2.0l.