2 Lemons
3/4 c Sugar
8 tb (1 stick) soft butter
2 Large eggs, beaten
3/4 c Flour
6 tb Milk
3 tb Sugar, for topping
Preheat oven to 325 F. Grease and line a 7 inch round cake pan or 8 inch
loaf pan with parchment or wax paper. Grate the lemon rinds and set aside.
Combine the juice of 1 lemon with 3 T sugar in bowl and set in a warm place
until the sugar dissolves and forms a syrup with the juice. Cream the
margarine and the rest of the sugar together until light and fluffy. Add
the beaten eggs, a little at a time, beating well after each addition. Stir
in the grated lemon rind and flour then beat again thoroughly (the longer
you beat, the softer the cake). Add the milk and beat again. Pour into the
prepared pan and bake for at least 1 hour. The cake should spring back when
pressed gently in the center. Immediately upon removing the cake from the
oven, prick the top with a long-tined fork or thin skewer and pour the
lemon juice-sugar syrup all over the top until completely covered. Cool the
pan to allow the syrup to be soaked up and create a moist and tangy cake.
Annette Thompson.
From
Yields
8 Servings
