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This is one of those recipes I found in an old 'village' recipe book. One of those you find in a charity shop that has lurked on the shelves for years and years... I should also say I often increase the volume of syrup to 2 whole lemons which is usually 4 tbsp. of lemon juice with our lemons in the UK. It saves having 1/2 a lemon left over. It is also very easy to make dairy free - just ensure that the margarine used is dairy free and substitute the milk for water or a dairy free milk.
Ingredients
Batter
4oz/110g/1/2 cup soft margarine
6oz/170g/3/4 cup caster sugar (fine sugar)
6oz/170g/3/4 cup self raising flour (self rising flour)
60ml milk or milk alternative (water will work fine as well)
2 large eggs
grated rind of 1 lemon
Syrup
3 tbsp. icing sugar (super fine sugar)
3 tbsp. fresh lemon juice
Method
Ingredients
Batter
4oz/110g/1/2 cup soft margarine
6oz/170g/3/4 cup caster sugar (fine sugar)
6oz/170g/3/4 cup self raising flour (self rising flour)
60ml milk or milk alternative (water will work fine as well)
2 large eggs
grated rind of 1 lemon
Syrup
3 tbsp. icing sugar (super fine sugar)
3 tbsp. fresh lemon juice
Method
- Preheat the oven to 350F/180C/Gas 4
- Grease and line a 2lb loaf tine with greaseproof paper.
- Cream the margarine and sugar together until nice and light and fluffy. It should change to a much paler colour than the margarine originally was even if using brown caster sugar.
- add the eggs, sifted flour, grated lemon rind and milk and mix to a soft batter forms.
- Pour into the tin and smooth the top down.
- Cook for 40-50 minutes until firm.
- Mix the sifted icing sugar with the lemon juice and pour over the cake as soon as it comes out of the oven.
- Now allow the cake to cool completely in the tin.
- Serve once cold.